Using a knife cut the hot dog buns from the centre and scoop out the bread making a cavity. For the stuffing, break the eggs in a bowl. Add heavy cream chopped red bell peppers, chopped spring onion greens, grated mozzarella cheese, salt, and black pepper. Whisk well. Fill the buns with the prepared mixture and bake in a pre heated oven at 180 C for 20 minutes. Serve the egg boats.