A flatbread recipe that is easy enough to whip up as a weeknight dinner and elegant enough to impress guests at your next cocktail party with a runny yolk that doubles as performance art upon slicing.
2 thin rustic flatbreads (preferably whole grain)
2 Tbsp olive oil
1 medium pear, thinly sliced
1/2 cup baby spinach
4 large fried eggs
1/4 cup parmesan cheese, shredded
salt & pepper to taste