Method
4 steps
01
Mash the jammy eggs and sardines together with mayonnaise or Kewpie and a little Dijon.
02
Fold in the chopped capers, parsley, chives, red onions, lemon zest, and a squeeze of lemon juice.
03
Toast the sourdough in EVOO until golden and crisp.
04
Spoon the sardine egg mixture onto the toast. Add chili oil if you like a little heat.
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