Method:

Preheat the oven to 180C. Prepare a baking sheet.
Cut the bread buns in half and cut out the centre of the base bun, creating a bowl. In a large non-stick skillet, drizzle oil and toast the bread buns. Remove from the skillet. Drizzle more oil and cook the spinach and garlic until wilted. Transfer the spinach into a large bowl and add the cream cheese, mayonnaise, sour cream, paprika and season with salt and pepper. in a separate bowl, combine the egg whites with the parmesan, mozzarella and season with salt and pepper. Divide the cream cheese mixture among all four of the bread buns and spoon into the bases. Pour the egg white cheese mixture onto each bun and place the buns on one side of the baking sheet, and on the other side place the slices of bacon. Cook in the oven until the egg white has set and is golden brown. Cook bacon until crisp. In the meantime, heat the oil for deep frying in a small saucepan. Place the breadcrumbs on a plate and gently place each yolk on the breadcrumbs, ensuring that the yolks don’t break. Crumb the delicate yolk until fully covered. Using a spoon, gently lift each yolk into the saucepan and fry until golden brown, using your spoon to pour hot oil over the top of your egg yolk to avoid turning. Remove the garlic rolls from the oven, top with the bacon and finish off with the crispy yolk. Garnish with fresh parsley and serve.