Club sandwich with radish

Put the carrot julienne in a bowl and mix in the honey and lime juice.

Slice the chives. Break the eggs over another bowl. Add the chives, pepper and salt and whisk with a fork.

Heat the oil in a frying pan and add the egg mixture. Fry the omelette over medium heat in 5 min.

Turn when the egg is solidified and cook for 1 more minute on the other side. Remove from the pan and cut the omelet into quarters.

Cut the bread into 12 slices. Heat the grill pan and grill 2 slices each time in 3 minutes. Turn halfway.

Meanwhile cut the radishes into slices. Put ⅓ of the grilled slices of bread on plates. Spread generously with houmous. Spread some arugula over it.

Divide the carrot julienne over the arugula and cover with slices of radish. Cover each sandwich with a slice of bread. Spread generously with houmous again.

Divide again some arugula and put a piece of omelet on it.

Spread the last slices of bread with the rest of the houmous and place them on the sandwich with the smeared side down.

Insert a skewer to prevent the sandwich from falling apart. Cut the club sandwiches diagonally and serve.