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Whisk the egg, lemon zest, poppyseeds, honey and milk in a small bowl until thoroughly combined.
Place the blueberries, lemon juice, honey and chia seeds in a small saucepan and place on a medium heat.
Once the blueberries begin to thaw, squash them a little with the back of a spoon and lower the heat. Stir ever so often.
Slice the bread and submerge into the lemon egg mix.
Turn the bread around continuously until the slice is nicely soaked (but not soggy!).
Melt the butter in a small frying pan on a medium heat.
Place the slice of bread onto the pan and fry for a few minutes or until lightly golden.
Carefully flip over and fry for another few minutes until both sides are golden and crispy.
Serve right away and top with a generous dollop of greek yogurt.
Spoon over the warm blueberry jam and top with an extra drizzle of honey if you like the sweetness!