Start by thawing the puff pastry according to package instructions, ensuring it's pliable but still cold. Preheat your oven to 400°F (200°C) and grease four 4-inch ramekins with cooking spray or butter.

Roll out the puff pastry on a lightly floured surface to about 1/8 inch thickness. Cut circles large enough to fill the ramekins, then gently press each circle into the ramekins, allowing a slight overhang at the edges.

Line each shaped pastry shell with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 12-15 minutes until golden brown. Remove weights and parchment, then bake for another 3-5 minutes.

In a skillet, sauté finely chopped shallots and minced garlic in olive oil over medium heat until softened, about 3-4 minutes. Add fresh spinach and cook until wilted. Remove from heat and stir in cream cheese, heavy cream, Parmesan cheese, nutmeg, salt, and pepper until well combined.

Carefully spoon the creamy spinach mixture into each baked pastry shell and crack an egg over each filled shell. Season lightly with salt and pepper.

Beat an egg in a small bowl and brush it along the pastry edges for a golden finish. Optionally, sprinkle with additional seasoning.

Transfer the ramekins to the oven and bake for 12-18 minutes until the whites are set and yolks are slightly runny.

Remove from the oven, allow to cool for a minute, and garnish with chopped chives before serving.