Ingredients

1 package (14.1 oz) frozen puff pastry sheets

1 beaten egg (for egg wash)

Everything bagel seasoning (optional)

1 tbsp olive oil

1 finely chopped shallot

2 minced garlic cloves

10 oz fresh spinach, roughly chopped

4 oz softened cream cheese

1/4 cup heavy cream

1/4 cup grated Parmesan

1/4 tsp nutmeg

4 large eggs

Salt and freshly ground black pepper to taste

Chopped fresh chives (for garnish)

Instructions

Step 1: Thaw the puff pastry and preheat your oven to 400°F (200°C). Lightly grease four 4-inch ramekins to prevent sticking.

Step 2: On a lightly floured surface, unroll the puff pastry and roll it out to about 1/8 inch thickness. Cut four circles roughly 4.5 to 5 inches in diameter and gently press each into the prepared ramekins, leaving a slight overhang.

Step 3: Line the pastry shells with parchment paper or foil, then fill with pie weights or dried beans. Blind bake for 12 to 15 minutes until the edges are lightly golden. Remove the weights and lining, then bake for another 3 to 5 minutes until the pastry is set.

Step 4: Heat olive oil in a skillet over medium heat. Sauté the chopped shallot and minced garlic for 2 to 3 minutes until fragrant. Add the chopped spinach and cook until wilted, about 3 to 5 minutes. Remove from heat and stir in cream cheese, heavy cream, Parmesan, nutmeg, salt, and pepper until well combined.

Step 5: Evenly divide the creamy spinach mixture among the blind-baked pastry shells. Crack one large egg into the center of each shell. Lightly season the eggs with salt and pepper.

Step 6: Brush the exposed puff pastry edges with the beaten egg and, if desired, sprinkle with Everything bagel seasoning for extra flavor.

Step 7: Carefully place the ramekins in the oven and bake at 400°F (200°C) for 12 to 18 minutes. For runny yolks, bake 12 to 14 minutes; for firm yolks, bake 17 to 18 minutes. Ensure the egg whites are set and the pastry is a deep golden color.

Step 8: Remove from the oven and garnish immediately with chopped fresh chives. Serve hot directly in the ramekins or carefully slide onto plates.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes to the spinach mixture.

Use kale instead of spinach for a different texture and taste.

Make ahead: Prepare the puff pastry shells and spinach filling in advance, then assemble and bake just before serving.

If you don’t have pie weights, dried rice or beans work well for blind baking.

FAQs

Can I use fresh puff pastry instead of frozen?

Yes, fresh puff pastry works just as well. Be sure to roll it to the recommended thickness and keep it chilled until ready to use.

How do I know if the eggs are cooked properly?

The egg whites should be fully set while the yolks can be baked to your preferred doneness. Bake for about 12-14 minutes for runny yolks or 17-18 minutes for firm yolks at 400°F (200°C).