Thaw the puff pastry sheets at room temperature for about 30 minutes until they become pliable. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Once the pastry is ready, cut it into squares, approximately 4x4 inches. Score a ½-inch border around the edges and brush the center with an egg wash.

Place the prepared pastry squares on the lined baking sheet and sprinkle with everything bagel seasoning if desired. Bake for 12-15 minutes until golden brown.

In a skillet over medium heat, add olive oil and sauté minced shallots and garlic until softened, about 3-4 minutes.

Add fresh spinach to the sautéed shallots and garlic, cooking until wilted, about 2-3 minutes, and drain any excess moisture.

In a mixing bowl, combine the sautéed spinach mixture with cream cheese, heavy cream, grated Parmesan, nutmeg, and salt and pepper. Stir until smooth.

Spoon the creamy mixture into the wells of the baked pastry squares. Make small indentations in the filling for the eggs.

Carefully crack an egg into each indentation, keeping the yolks intact.

Return the filled pastry to the oven and bake for an additional 10-15 minutes until egg whites are set.

Once baked, remove from the oven and let cool slightly. Garnish with finely chopped chives.