Add 1 tbsp butter to a small pan on medium heat. Add the shallot, and cook gently for 1 minute. You're not browning the shallot, just taking some bite out of them.

Add the spinach to the pan. It should start to wilt pretty much immediately. Add the cream cheese and nutmeg. Stir until the cheese is melted and coats the spinach.

Make a slurry by mixing the cornstarch with 1 tbsp water. Pour it into the pan and stir for about 1 minute until the sauce thickens. Season with salt and pepper, then turn the heat down to its lowest setting to keep the spinach warm.

Add a large knob of butter to a small nonstick pan on medium-low heat. Once melted, add the eggs. Season with a pinch of salt and freshly cracked black pepper, then cover with a lid. If you have one, use a glass lid so you can keep an eye on the eggs. Cook until the whites are just set but the yolks still have jiggle. Remove the eggs to a plate.

Toast your bread. Assemble by topping the toast with a spoonful of spinach, then the egg. Finish with a sprinkle of freshly grated pecorino romano cheese.