Quarter the Roma tomatoes, toss with the oil and salt, and roast on a foil lined sheet pan for 40 minutes at 400℉. Remove from oven and allow to cool.
Whisk one egg in a small bowl for and egg wash and soft boil the other two.
Cut the crusts off the bread and roll each out flat.
Layer 1 slice of bacon, ¼ cup arugula, 1 tsp goat cheese and 2 quarters of the tomatoes on end of each of the flattened bread slices then use a little egg wash on the opposite end and roll the bacony end towards the egg wash end and seal.
Heat medium non stick skillet on medium heat with 1 tbsp of butter until butter stops bubbling and add the 6 rolls, seam side down, and rotating 3 times, cooking 1-2 minutes per side until golden brown.
Cut the top off soft boiled eggs and enjoy dipping the BLT Taquitos.