1. Preheat the oven to 200C fan and lay the flatbread on a baking tray.
2. In a small bowl mix the crème fraîche with the gruyère cheese, wholegrain mustard and a pinch of salt. Spread evenly over the flatbreads.
3. Lay the pancetta over the flatbread and crack the eggs in and around the pancetta. Sprinkle with the extra gruyère, some freshly ground black pepper and transfer to the oven, cooking for 8-10 minutes or until the egg white has set and the yolk is still runny.
4. Allow to cool for a couple of minutes before serving.
Recipe courtesy of Milly Cookbook X Clarence Court