I tried a version of this recipe this morning. Because I couldn't find those perfect, crusty dinner rolls, I tried some much softer ones from the store. My main goal was get rid of some eggs. They are coming out our you-know-what's these days.
I realize now, the benefit of the sourdough-looking ones in the original recipe - they completely contain the egg. Because my rolls were so much softer, they tore, allowing egg to pour out. Luckily, the absorbant sides held the spilling egg-whites from going very far. In then end, they worked out fine, just different.
I just scooped out the center, leaving a bottom, and dropped an egg in each. I topped each egg with s + p, parmesean and chopped parsley. I cooked them at 350 for 20 minutes which was a bit too long as the yolks all set. But no one seemed to mind. We just put the tops back on them and ate them like little sandwiches. Next time I'm going to make sure I have some avocado slices to add on top too.