• slender sourdough bread
• butter
• hard-boiled eggs
• salt
• sprigs of fresh parsley
• pickled cocktail onions
1. Cut thin slices from a sourdough baguette and butter them generously. Peel several hard-boiled eggs and slice them about ¼ inch thick. Use only the larger slices that have part of the yolk in them.
2. Put 1 slice of egg in the center of each sandwich and salt to taste. Put medium-sized sprigs of fresh parsley at intervals around the edge of each sandwich, tucking the stems under the egg. Put a tiny pickled cocktail onion in the center of the egg slice and attach it to the sandwich with a toothpick.
