Egg Salad on Whole Wheat Bread
Rinse the anchovies under cold water, pat dry and finely chop. Peel and chop the eggs. Peel and finely chop the onion.
Heat some butter in a pan and fry the anchovies briefly. Remove the pan from the heat.
Combine the anchovies in a bowl with the eggs, the onion, the parsley and the caviar if desired.
Cut the rye bread diagonally and spread with a little butter. Top each slice with a tablespoon of the egg salad and serve immediately.