Thaw frozen puff pastry sheets according to package instructions and preheat oven to 400°F (200°C). Grease six 4-inch ramekins with unsalted butter.

Roll out thawed puff pastry on a lightly floured surface to about 1/8 inch thickness. Cut circles that fit ramekins and press each pastry circle into the greased ramekins.

Line pastry shells with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes until golden edges form, then remove weights and parchment for an additional 5 minutes if needed.

In a skillet, heat olive oil over medium heat. Sauté chopped shallots and minced garlic until fragrant. Add spinach and cook until wilted. Stir in cream cheese, heavy cream, Gruyère cheese, and a pinch of nutmeg.

Divide the creamy spinach mixture among baked pastry shells. Crack an egg on top of each filling, season with salt and pepper.

Brush exposed pastry edges with egg wash made from beaten egg. Optionally sprinkle with Everything bagel seasoning.

Bake ramekins for 12-18 minutes until egg whites are firm and yolk is cooked to desired doneness.

Let cool slightly before serving. Garnish with chopped chives or parsley and enjoy your Baked Eggs Napoleon!