Open-Face Sardine and Egg Sandwich
- 2 eggs, hard cooked
- 1 (3 ounce) can sardines in tomato sauce
- 4 slices seedless rye bread
- 2 sprigs fresh dill
- Slice the eggs.
- Spread the sardines on one side of the bread.
- Spread the egg slices on the other side of the spread.
- Sprinkle dill on top to serve.