1. Put the eggs in a saucepan and fill with tap water. When the water starts to boil, lower the heat slightly and allow to cook for 4 minutes to get a creamy yellow. On the induction hob, the eggs require longer cooking time.
2. Wide butter on the rye bread.
3. Cool the eggs for a while in cold water, peel and slice up.
4. Place the small warm egg slices on the sandwiches and top with pepper and chopped chives.

Serve!