Eggs are cut transversely into two halves and carefully remove the yolk. Triturated and mixed with 30 g softened butter and a pinch of salt. The pate is mixed with 10 g butter. Slices of bread smeared with a layer of yolk mixture (or extruded). In the middle put half white and filled with pate (or sprayed roses). Can be adorned with a sprig of green seasoning. * In the oil-yolk mixture can optional add some additional products - mustard, pepper, finely chopped herbs, finely chopped pickled or fried mushrooms, cheese, garlic, etc.