1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. Unfold the thawed puff pastry sheets and cut them into desired shapes, such as rounds or rectangles. Brush the pastry with the beaten egg and, if desired, sprinkle with everything bagel seasoning. Bake for 12–15 minutes, until golden brown. Allow the pastry shells to cool slightly.

3. In a skillet over medium heat, sauté the shallot and garlic in olive oil until fragrant. Add the fresh spinach and cook until it’s wilted. Remove from heat and stir in the cream cheese, heavy cream, Parmesan cheese, nutmeg, salt, and pepper until the mixture is smooth and creamy.

4. Spoon the creamy spinach filling into the baked puff pastry shells. Create a small well in the center of each filled shell and carefully crack an egg into each well.

5. Return the filled shells to the oven and bake for 8–12 minutes, or until the eggs are cooked to your desired doneness.

6. Sprinkle the Baked Eggs Napoleon with chopped fresh chives, and season with salt and pepper. Serve the dish warm, allowing the runny yolks to ooze out with each bite.