In a medium bowl, combine the cheddar, gruyere, sour cream, mustard, Worcestershire sauce, salt and pepper. Mix to combine.
Place the flatbreads on two baking sheets lined with parchment paper. Spread the cheese mixture on each of the flatbreads. Top each flatbread with 2 slices of pancetta. Cup the pancetta a bit to hold the eggs. Crack an egg into each pancetta cup.
Cook for 20 minutes or until the egg is just cooked. Watch the time, I did about 18 minutes. Sprinkle with salt and pepper. Slice to serve.
Use any kind of flatbread - naan, pita or those labeled flatbread will all work. Can substitute prosciutto for the pancetta. Bacon would need to be cooked first and might not hold the egg together.