Thaw puff pastry overnight in the refrigerator. Preheat oven to 400°F (200°C) and grease four 4-inch ramekins.

Roll out pastry to about 1/8 inch thick. Cut circles and press into prepared ramekins with slight overhang.

Blind bake pastry lined with parchment and weights for 12-15 minutes until golden edges. Remove weights and bake another 3-5 minutes.

Heat olive oil in a skillet. Sauté chopped shallots and minced garlic for 2-3 minutes. Add spinach until wilted. Stir in cream cheese, heavy cream, Parmesan, and nutmeg. Season with salt and pepper.

Divide spinach filling among pastry shells. Crack an egg into each shell, being careful not to break yolks. Season with salt and pepper.

Beat an egg for egg wash, brush edges of pastry. Optionally sprinkle Everything bagel seasoning on top.

Bake filled ramekins for 12-18 minutes, adjusting based on egg yolk doneness preferences.

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