Ensure frozen puff pastry sheets are thawed. Preheat oven to 400°F (200°C) and grease four 4-inch ramekins with unsalted butter or cooking spray.

Roll out the thawed pastry until about 1/8 inch thick. Cut out circles larger than the ramekins, press them into the ramekins.

Line pastry with parchment and fill with pie weights. Bake for 12-15 minutes until edges are golden and puffed. Remove weights and parchment, bake for an additional 3-5 minutes.

In a skillet, heat olive oil, sauté shallots and garlic. Add spinach and cook until wilted, then mix in cream cheese, heavy cream, and a sprinkle of nutmeg. Season with salt and pepper.

Distribute the spinach filling into the pastry shells. Crack an egg on top of each filling and season with salt and pepper.

Beat an egg and brush it on the pastry edges. Optionally sprinkle Everything bagel seasoning.

Bake for 12-18 minutes until egg whites are set but yolks are runny, and pastry is golden brown.

Let cool slightly, garnish with chives or parsley, and serve hot.