2 large Middle Eastern flatbreads (if you can't get flatbreads, use ready-made pizza bases instead - tortillas are too thin for this topping and end up soggy)
50g Gruyère, grated
4 slices prosciutto, torn
Heat oven to 200C/180C fan/gas 6. Place the spinach in a colander and pour over boiling water to wilt. Leave to cool a little, then squeeze out any excess water as best you can.
Place the breads on a baking sheet. Arrange the spinach over the top, leaving space in the middle, and season each with nutmeg and a little salt. Break an egg into centre of each flatbread, then scatter over the cheese and a grinding of pepper. Bake in the oven for 10 mins. Add the torn prosciutto just before serving.