Prep: 15 min Total: 45 min Serves: 6

12 slices sandwich bread
8 eggs
2 tbsp Dijon mustard
2 cups milk or 10% cream
1 tsp salt
3 cups grated Swiss or cheddar cheese, divided
100 g ham steak, cut into thick strips
3 cups baby spinach
2 plum tomatoes, sliced into thin rounds

12 slices sandwich bread 8 eggs 2 tbsp Dijon mustard 2 cup s milk or 10% cream 1 tsp salt 3 cup s grated Swiss or cheddar cheese, divided 100 g ham steak, cut into thick strips 3 cup s baby spinach 2 plum tomatoes, sliced into thin rounds

PREHEAT oven to 450F. Arrange bread on a large baking sheet in 2 batches. Toast in centre of oven, flipping halfway through, about 8 min. Transfer bread to a rack. Line same baking sheet with parchment.

WHISK eggs with Dijon in a large bowl. Whisk in milk and salt. Soak 6 slices toasted bread in egg mixture, then arrange in a single layer on prepared sheet. Sprinkle with 1 cup cheese. Scatter ham over cheese, then scatter spinach over ham. Divide tomatoes among sandwiches. Sprinkle with 1 cup cheese. Soak remaining 6 bread slices in egg mixture. Sandwich and firmly press bread down. Sprinkle with remaining 1 cup cheese.

BAKE in centre of oven until top is golden, about 10 min.