Viennese Egg Spread Brötchen (Trzesniewski Style)

Then prep

• Finely cut chives until you have 1 tbsp.
• Trim the crusts off the 6 slices of rye bread.
• In a mixing bowl, put the 2 tbsp mayonnaise, 2 tbsp sour cream, 1 tsp mustard, the 1 tbsp chives, 1/4 tsp salt and a pinch of pepper. Do not stir yet. This is the dressing bowl. The eggs go in here.
• Set out a fork (or a coarse grater) and a bread knife.
• Everything is ready. Wash the board and put the knife away.

Ingredients

• 4eggs
• 2 tbspmayonnaise
• 2 tbspsour cream
• 1 tspsharp mustard (Dijon or similar)
• 1 tbspchives, finely cut
• 1/4 tspsalt
• 1 pinchblack pepper
• 6 slicesdark rye bread, thin-sliced
• 2 tbspbutter, softened

Steps

1. When the egg timer goes, drain the eggs.
2. Cool the 4 eggs under cold running water until cold to the touch.
3. Peel the eggs.
4. Put the eggs in the dressing bowl. Mash them with a fork until very fine, almost a paste. A coarse grater also works: grate them in instead.
5. Stir until everything is evenly mixed.
6. Taste. Add salt if it needs it.
7. Spread the 2 tbsp softened butter thinly over the 6 slices of rye.
8. Spread the egg mixture over the bread in a thick, even layer, right to the edges.
9. Cut each slice into fingers about 1 1/2 inches wide.
10. Serve right away, or cover and refrigerate up to a few hours.

Notes

Modeled on the small open sandwiches at Trzesniewski in Vienna, which come with about 20 different spreads. This is a home version of the egg one, not their recipe. Untested. Written by Claude from the standard method, not from a tested source, and not yet cooked.