Pierce the egg, boil it in plenty of boiling water for about 10 minutes until hard. Wash the chicken filet and dab dry. Heat oil in a pan and fry the fillets for about 10 minutes, turning them over. Season with salt and pepper, remove from the pan and allow to cool. Quench the egg under cold water and let it cool down as well.
Peel and finely dice the onion. Drain tomatoes on kitchen paper and also cut into fine cubes. Wash the basil, dab dry and cut the leaves into fine strips. Peel and chop the egg and stir into the yoghurt salad cream together with the onions, tomatoes, basil and grated lemon peel. Season to taste with salt and pepper. Wash the tomato, dab dry and cut into thin slices. Clean the rocket, wash and drain well. Cut the chicken filet into thin slices. Thickly spread sandwich toast slices with the egg cream and cover 2 slices with rocket, tomato and chicken.
Season to taste with salt and pepper. Wash the tomato, dab dry and cut into thin slices. Clean the rocket, wash and drain well. Cut the chicken filet into thin slices. Thickly spread sandwich toast slices with the egg cream and cover 2 slices with rocket, tomato and chicken. Cover with the two remaining slices, press lightly and cut through diagonally
Waiting time about 15 minutes. Per corner approx. 1510 kJ/360 kcal. E 17 g/F 22 g/KH 24 g