Process the bread into crumbs. Melt the butter in a saucepan and toss the breadcrumbs in the butter over medium heat.
Combine the sausage meat with 125 ml (1/2 c) of the breadcrumbs, the herbs, cheese spread and seasoning. Knead well. Divide into 6 balls.
Shell the eggs and roll them in the flour. Flatten the balls of sausage meat and mould each ball around an egg, covering the egg evenly.
Toss the covered eggs in flour and then in beaten egg. Coat with remaining breadcrumbs. Place in fridge to allow crumbs to set.
Place the covered eggs on a baking tray and bake in a preheated oven at 180 ºC for 15 to 20 minutes until golden and cooked through. Drain on absorbent paper.
Slice in half and serve with cheese mayonnaise, salad and Cheddar and Gouda wedges.
Mix all the ingredients and spoon a little on to the eggs or serve in a bowl on the side.