Thaw your puff pastry by leaving it in the refrigerator for a few hours or at room temperature for 30 minutes. Preheat your oven to 400°F (200°C) and grease four 4-inch ramekins.

On a lightly floured surface, roll out the thawed puff pastry to about 1/8 inch thick. Using a round cutter, slice circles slightly larger than your ramekins and press them into the ramekins.

Line each pastry shell with parchment paper and fill with pie weights to prevent puffing. Bake for 12-15 minutes until the edges are golden, then remove weights and parchment and bake for another 3-5 minutes.

Sauté finely chopped shallot and minced garlic in a skillet until soft. Add spinach and cook until wilted. Stir in cream cheese, heavy cream, Parmesan, and nutmeg until creamy. Season with salt and pepper.

Spoon the spinach filling into each pastry shell, create a well in the center, and crack an egg into each well. Season with salt and pepper.

Whisk one egg for an egg wash and brush the pastry edges. Optionally sprinkle with Everything bagel seasoning.

Bake in the preheated oven for about 12-18 minutes until the whites are set and yolks are jiggly. Adjust the baking time for firmer yolks if desired.

Remove from the oven, let cool slightly, garnish with chives, and serve directly in ramekins.