Thaw puff pastry according to package instructions. Preheat oven to 400°F (200°C) and grease ramekins with olive oil.

Roll out thawed puff pastry on a floured surface and cut circles larger than the ramekins. Fit them into the ramekins, leaving an overhang.

Cover pastry with parchment and fill with weights, then bake for 12-15 minutes until edges are golden, remove weights, and bake for another 3-5 minutes.

Heat olive oil in a skillet over medium heat. Sauté shallots and garlic until fragrant, about 2-3 minutes, then add spinach until wilted.

Let the spinach mixture cool slightly, then add cream cheese, heavy cream, Parmesan, and nutmeg. Mix until smooth.

Divide the spinach mixture among pastry shells and create a small well in the center for each egg. Season with salt and pepper.

Beat an egg and brush the edges of the pastry. Optionally, sprinkle with Everything bagel seasoning.

Bake for 12-18 minutes based on desired egg yolk firmness, until whites are set but yolks jiggle.

Remove from oven, cool slightly, garnish with chives, and serve warm.