Thaw the frozen puff pastry overnight in the refrigerator or at room temperature for 30 minutes. Preheat the oven to 400°F (200°C) and grease the insides of four 4-inch ramekins.

Roll out the thawed puff pastry on a floured surface to 1/8 inch thick. Cut circles large enough for the ramekins, press them into the ramekins to form shells.

Line each shell with parchment paper and fill with baking weights or beans. Bake for 12-15 minutes until edges are golden. Remove weights, bake an additional 3-5 minutes.

Heat a skillet over medium heat, add a tablespoon of butter, and sauté shallots and garlic until translucent. Add spinach and cook until wilted, then stir in cream cheese, heavy cream, Parmesan, and nutmeg. Season with salt and pepper.

Fill each pastry shell with the creamy spinach mixture evenly. Crack an egg on top of each, keeping the yolk intact and season lightly with salt and pepper.

Brush exposed pastry edges with a beaten egg and optionally sprinkle with seasonings or fresh herbs.

Bake the assembled ramekins for 12-18 minutes until desired yolk consistency is reached, ensuring egg whites are set and pastry is golden.

Let cool briefly, garnish with chopped chives or parsley, and serve immediately.