Thaw the puff pastry: Start by letting the frozen puff pastry sheets thaw in the refrigerator overnight, or leave them out at room temperature for about 30 minutes before use.

Preheat the oven to 400°F (200°C) to ensure it’s hot and ready for baking.

Lightly grease four 4-inch ramekins to prevent the pastry from sticking.

On a lightly floured surface, unroll the thawed pastry and roll it out to about 1/8 inch thickness.

Use a sharp knife or a round cutter to cut four circles measuring approximately 4.5 to 5 inches in diameter.

Carefully press the pastry circles into the prepared ramekins, allowing a slight overhang.

Line the pastry shells with parchment paper or aluminum foil and fill with pie weights to prevent rising. Bake for 12-15 minutes until the edges turn lightly golden.

After removing the weights and parchment, bake for an additional 3-5 minutes until the pastry is set and golden.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped shallot and minced garlic, sautéing for 2-3 minutes until fragrant and soft.

Toss in the roughly chopped fresh spinach, cooking until wilted—approximately 3-5 minutes. Remove from heat.

Stir in softened cream cheese, heavy cream, grated Parmesan, and nutmeg. Season with salt and pepper to taste.

Evenly divide the spinach mixture among the blind-baked pastry shells.

Carefully crack one large egg into the center of each shell, being mindful not to break the yolk. Lightly season each egg with salt and pepper.

Use the beaten egg to brush the exposed edges of the puff pastry. Optionally, sprinkle with Everything bagel seasoning for added flavor.

Place the ramekins on a baking tray and carefully transfer to the oven. Bake for another 12-18 minutes, depending on how runny or firm you prefer your egg yolks.

Once baked to your liking, remove from the oven and garnish with freshly chopped chives. Serve hot directly in the ramekins or gently slide onto plates for an elegant presentation.