Thaw puff pastry fully according to package instructions. Preheat your oven to 400°F and grease your ramekins with olive oil or butter.

Roll out the thawed puff pastry to about 1/8 inch thickness and cut out circles to fit in your ramekins, pressing the pastry into the bottom and sides.

Line each pastry shell with parchment paper and fill with pie weights. Bake for 12-15 minutes until lightly golden, then remove weights and bake for an additional 5 minutes.

Heat olive oil in a skillet over medium heat and sauté chopped shallots and minced garlic until fragrant. Add spinach and cook until wilted, then stir in cream cheese, heavy cream, Parmesan, and nutmeg; season with salt and pepper.

Fill the baked pastry shells with the creamy spinach mixture. Carefully crack an egg into each shell, seasoning with additional salt and pepper.

Beat a small egg and brush the edges of the pastry shells. Return to the oven and bake for 12-18 minutes based on desired yolk consistency.

Let cool slightly, garnish with chopped chives, and serve warm.