Julienne 1 carrot and sprinkle with 0.5 tsp fine salt. Let it sit for 20 minutes, then squeeze out excess water.

Mix the drained carrot with 1.5 tbsp lemon juice, 0.5 tbsp wholegrain mustard, 2 tbsp olive oil, and 1 tbsp honey.

Prepare the sandwich sauce by mixing 2 tbsp mayonnaise and 0.5 tbsp wholegrain mustard.

Fry the egg until both sides are golden brown.

Toast 2 slices of bread until golden brown.

Spread the sauce generously on one side of each bread slice.

Layer lettuce, carrot rape, fried egg, and cheddar cheese on one slice of bread.

Top with the second slice of bread and wrap tightly with parchment paper or plastic wrap.