Cut shallot and tomatoes into very thin slices. Remove the sardines from the can and place them in a sieve, drain and collect the oil.
Cut the baguette bread lengthwise and drizzle the sides of the bread with the collected oil. Top the bread halves with slices of shallots, tomatoes, lettuce leaves and chopped olives.
Mix the eggs and season with a little salt and pepper. In a frying pan with butter, cook the eggs until cooked through, stirring throughout. They should not become completely solid, but should still remain soft and almost a tiny bit runny. Spread the egg mixture evenly on the bread halves.
Split the sardines lengthwise at the fillet seam, perhaps removing fins and bones. Sardines on the egg dish form and bring the baguettes to the table. Add a tiny bit of mayo on top if desired.
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