Preheat oven to 180.c - 350.f. Place the whole garlic bulb onto a sheet of aluminium foil, drizzle over the oil, fold into a parcel, and roast in the oven for 45 minutes or until soft and tender. Remove and let cool slightly.
Place a small pan over medium heat; add the butter, smoked paprika, chilli flakes and seasoning to taste. Melt and cook for 2 minutes. Remove and set aside.
In the meantime, prepare the citrus yogurt sauce by placing the yogurt into a bowl, adding the minced garlic, lemon and lime zest, lemon juice and seasoning to taste.
Bring a saucepan of water over high heat, add the vinegar and bring to a boil. Poach the eggs for 2 1/2 minutes or until done to your liking. Remove and drain on a paper towel.
Toast the bread to your liking, and spread with the roasted garlic and citrus yogurt dressing. Add the poached eggs and drizzle with the smoked paprika and chilli butter. Garnish with dill, parsley and cracked black pepper.