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

Roll out the thawed puff pastry to about 1/8 inch thick and cut out circles to fit the ramekins. Press each circle into the ramekins.

Line each shell with parchment paper and fill with pie weights. Bake for 12-15 minutes until lightly golden. Remove weights and bake for another 3-5 minutes.

Sauté chopped shallots and minced garlic in olive oil, add spinach and cook until wilted. Stir in cream, season to taste.

Distribute the spinach mixture into the pastry shells and crack an egg into each. Season with salt and pepper.

Brush edges with beaten egg and sprinkle seasoning on top.

Return to oven and bake for 12-18 minutes, monitoring for desired yolk consistency.

Let cool for a minute and garnish with chopped chives before serving.