Cut the crust from the toast slices into small pieces. Spread half of the slices with herb curd and cover with the remaining slices. Cut each slice twice to make triangles.
Grease an ovenproof dish and place the toast in it, overlapping. Add diced ham and cheese.
Mix eggs, clear soup and kefir and season with salt and pepper. Pour over the remaining ingredients and bake in the heated oven for about 40 minutes.
Garnish the casserole with dry rubbed sage leaves and tomato slices.
Electric oven: degree: 200
gas: level: 3
convection oven: degree: 175
Tip: Always use an aromatic ham, it will give a wonderful touch to your dish!