Place the eggs in a saucepan of boiling water and cook for 12 minutes. Meanwhile, toast the slices of bread for a few minutes on both side until coloured. Drain the eggs when cooked and run under cold water.
Spread two of the slices with the mayonnaise. Slice the egg thinly and sit on top of the mayonnaise. Top with slices of egg, then a few slices of Havarti. Place another slice of toast on top, then fold and layer the ham on top of that piece of toast. Top with the spinach leaves, then place the slice of toast on top. Cut the sandwiches into quarter triangles and skewer each with a wooden stick before serving on nonstick baking paper.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.