Toast with Parsley Cream

Mix sour cream, milk and mustard in a bowl until smooth.

Wash the parsley, shake off excess water and set a few nice leaves aside for garnish.

Finely chop the remaining parsley and stir it into the sour cream-milk-mustard mixture.

Season with lemon juice, salt and pepper to taste.

Toast the bread slices until golden brown.

Spread the parsley cream evenly over the warm toasts.

Peel the hard-boiled eggs and slice them.

Place the egg slices on the spread toasts and garnish with the reserved parsley leaves.