Begin by thawing your frozen puff pastry according to the package instructions. Preheat your oven to 400°F (200°C) while greasing four 4-inch ramekins with a light coat of non-stick spray or butter.

Once the pastry is thawed, roll it out on a lightly floured surface to about 1/8-inch thickness. Use a round cutter to stamp out circles slightly larger than the ramekins.

To blind bake the pastry shells, line each filled ramekin with parchment paper and fill them with pie weights or dried beans. Bake for 12-15 minutes until the edges are lightly golden.

In a skillet, heat olive oil over medium heat. Sauté shallot and garlic until fragrant. Add spinach and cook until wilted. Stir in cream cheese, heavy cream, Parmesan, and nutmeg.

Spoon the creamy spinach mixture evenly into the baked pastry shells. Create a small well in the center of each filling and crack a large egg into each.

In a small bowl, beat an egg and brush it over the exposed pastry edges. Optional: sprinkle everything bagel seasoning or your favorite herbs.

Return the ramekins to the oven and bake for 12-18 minutes until the whites are set and yolks remain runny.

Remove from oven and let cool slightly. Garnish with freshly chopped chives and serve hot.