Creamy spinach, soft egg and Parma ham ‘pizzas’

Method

1. Preheat the oven to 220°C/fan200°C/gas 7. Cut the puff pastry sheet in half, then re-roll and freeze half to use at a later date. Divide the remaining pastry into two equal rectangles, then put on a baking sheet lined with baking paper.
2. Score a 1cm border round the edge of each piece and prick the inside all over with a fork. Spread both with tomato sauce, then top with a layer of the creamed spinach.
3. Bake in the oven for 12 minutes.
4. Make an indentation in the middle of the spinach for each ‘pizza’ and crack 1 egg into each. Dot small dollops of mascarpone around each egg and scatter with grated Parmesan.
5. Turn the oven down to 200°C/180°C/gas 6 and bake for 5 minutes more or until the pastry is golden and the egg has just set. Top with Parma ham and serve.