Spinach:
3 tablespoons butter, divided
Four 10-inch flour tortillas
Purchased hot sauce (such as Cholula)
The spinach can be sautéed 4 hours ahead, covered and refrigerated.
Melt 1 tablespoon of butter in a large sauté pan over medium-high heat. Add the jalapeño and stir to coat with the butter. Add the spinach and sauté for 2 minutes, or just until the spinach wilts. Season to taste with salt.
Place the spinach mixture in a fine sieve to drain any excess moisture from the spinach.
Heat a flat griddle pan over medium-high heat. Working with one tortilla at a time, cook the tortillas for 2 minutes on each side, or until they are hot and slightly crisp (do not allow the tortillas to become too crisp at this point since they will continue to crisp under the broiler). Set 2 tortillas on each of 2 heavy large baking sheets.
Lay 2 slices of ham on each tortilla, overlapping slightly. Spoon the spinach atop the ham, dividing equally.
On the griddle pan, melt 1 tablespoon of butter over medium-high heat. Crack 4 eggs into the pan, spacing them evenly apart, and cook for 2 minutes, or until the whites are set and beginning to brown around the edges. Using a spatula, carefully set 2 eggs atop the spinach and ham on each tortilla. Repeat with the remaining 1 tablespoon of butter and 4 eggs.
Transfer to plates and serve with the hot sauce.