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Bring a saucepan of water to the boil and gently lower in the eggs. Boil for 10 mins, then transfer to cold water to cool. Peel the eggs, separate the yolks from the whites, roughly chop the whites and set aside.
Heat the oven to 200°C. Lay the bacon rashers and cherry tomatoes on a baking tray and roast for 10–12 mins, until the bacon is crisp and the tomatoes are blistered. Leave everything to cool slightly, then chop the bacon into small pieces.
Add the egg yolks to a bowl with the cream cheese and feta and mash together until smooth and creamy. Fold through the chopped egg whites, bacon, roasted tomatoes. Slice the spring onion (reserving a handful to garnish) and stir though. Season well with salt and black pepper and mix until thick and scoopable.
To serve, scoop generous rounds of the smoosh onto hot toasted bread and finish with more sliced spring onion.