Preheat your oven to 400°F (200°C) and grease four 4-inch ramekins.

Roll out puff pastry and cut six circles, press into ramekins with slight overhang.

Line each shell with parchment and fill with pie weights; bake for 12-15 minutes until edges are golden.

Sauté shallots and garlic in olive oil for 3-4 minutes, add spinach until wilted, then mix in cream cheese, heavy cream, Parmesan, nutmeg, salt, and pepper.

Divide spinach filling into shells, crack an egg into each shell, add salt and pepper.

Brush pastry edges with beaten egg, return to oven and bake for 12-18 minutes until whites are set.

Garnish with chopped chives and serve hot.