Use a rolling pin to flatten the slices of sandwich bread. Toast them for 2 to 3 minutes, then cut each slice in half to make rectangles.

In a bowl, beat the eggs with the cream, salt, and pepper. Cook the eggs in a skillet over low heat, stirring constantly, until the eggs are softly scrambled.

Spread cream cheese (or another spreadable cheese) on each slice of bread. Add a slice of turkey breast, cut to fit the bread. Top with some scrambled eggs and repeat the layers to build the mille-feuille. Finish with a few cherry tomatoes and some chopped chives.