Put the raw eggs in boiling water and cook for 7 minutes. Chill cold, then peel and quarter lengthways.
At the same time toast the rolls and fry the bacon. Finally, put the cheese on the bacon and fry lightly, preferably on the crisp plate / oven.
Cut the rolls open and coat both halves with walnut spread. Place the eggs on the lower half and season with sea salt. Put the bacon / cheese mix on top, close the lid and you`re done.