Thaw the puff pastry at room temperature for 30–40 minutes until pliable.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roll the thawed puff pastry on a floured surface and cut into squares, then score smaller squares inside each piece.

Bake the prepared pastry squares for 12–15 minutes or until golden brown.

Sauté chopped shallots and minced garlic in olive oil for about 2 minutes until fragrant.

Add fresh spinach to the skillet and sauté for 2-3 minutes until wilted, then mix with cream cheese, heavy cream, Parmesan, nutmeg, salt, and pepper.

Create wells in the baked pastry and fill generously with the spinach mixture, making an indentation for eggs.

Crack a large egg into each well, being careful not to break the yolk.

Bake again for 10–15 minutes until egg whites are set and yolks are runny.

Garnish with fresh chives and serve immediately.