Thaw the puff pastry sheets according to package instructions, usually taking about 30 minutes. Preheat your oven to 400°F (200°C). Cut dough into 4-inch squares and lightly score a border around the edges.

Brush the scored pastry squares with the egg wash. Optionally sprinkle everything bagel seasoning around the edges. Place on a parchment-lined baking sheet and bake for 12-15 minutes until puffed up and golden brown.

While the pastry shells are baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add chopped shallots and minced garlic, cooking for 3-4 minutes until softened and fragrant.

Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and mix in cream cheese, heavy cream, Parmesan cheese, nutmeg, and season to taste.

After the pastry shells have cooled slightly, press down the centers to create wells. Spoon the creamy spinach mixture into each well, filling generously but leaving room for the eggs.

Crack a large egg into each filled pastry well. Sprinkle with salt and pepper. Return to the oven and bake for an additional 10-15 minutes, or until the egg whites are set and yolks runny.

Once baked, remove from the oven and allow to rest for a minute. Garnish with chopped chives and serve warm.