Thaw the frozen puff pastry sheets for about 30 minutes while preheating your oven to 400°F (200°C). Grease six ramekins.

Roll out the pastry to 1/8 inch thickness and cut circles to fit your ramekins, allowing a slight overhang.

Press the pastry circles into the ramekins, poke holes in the bottom to prevent bubbling.

Line each shell with parchment and fill with weights. Bake for 12-15 minutes until golden brown.

In a skillet, heat olive oil, sauté shallots and garlic for 2-3 minutes until fragrant.

Add spinach and cook until wilted. Remove from heat.

In a bowl, mix spinach with cream cheese, heavy cream, Parmesan, nutmeg, salt, and pepper.

Spoon the filling into pastry cups and carefully crack an egg on top of each.

Brush edges with egg wash and sprinkle with Everything seasoning if desired.

Bake filled cups for an additional 12-18 minutes until desired yolk doneness is reached.

Let cool slightly and garnish with chives before serving.