Offenes Roggenbrot mit Putenbrust, Ei und Gemüse

Zubereitung

1. Season the turkey breast, fry it in a non-stick pan for 4–5 minutes per side and slice thinly.
2. Boil the egg for 9 minutes, cool and slice.
3. Spread the cream cheese on the rye bread.
4. Layer the turkey, egg and sliced cucumber and pepper on top.