On those occasions when you’re left to your own devices for dinner, and you don’t particularly want to spend too much time cooking, but you also want a dinner that’s satisfying, this sandwich from Mark Bittman’s Kitchen Express is just the thing. (It helps if, like me, you’re part otter, and love pungent fish that comes in tins.) Preparation time: The amount of time it takes to boil an egg.
Hard-boil one egg per open-faced sandwich. Spread a slice of rye bread (or toast) with sour cream. Top with sliced tomatoes and anchovies. Peel the eggs, slice them, and layer them on the sandwich. Drizzle with olive oil (if you’d like) and sprinkle with fresh or dried dill.
More Sandwiches on the Seattle FoodShed