Bring a pot of salted water to a boil.

Add the spaghetti and cook until al dente. Drain and set aside.

Peel and dice the shallots and garlic.

Heat 2 tablespoons butter in a skillet and cook the shallots and garlic until transparent.

Add the vegetable broth, the cream and the rest of the butter.

Add the spinach and mix to combine.

Season with Kosher salt and freshly ground pepper to taste.

Bring the sauce to a boil, lower the heat and simmer for 5 minutes. Cover and keep warm.

Separate the eggs, transferring the yolks to individual small bowls.

Whisk the egg whites together.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Grease a 4” metal cookie cutter or ring and place it in a nonstick skillet over low heat.

Wind 1/4 of the cooked macaroni into the bottom of the ring into a nest shape.

Add 1/4 of the egg white evenly over the top.

Let it stand over low heat for a minute or two. Then add one egg yolk into the middle.

Remove the ring from the egg nest. Let the nest cook for another minute or so, then use a spatula to transfer it to the baking sheet.

Repeat three times with the remaining ingredients.

Place the baking sheet in the oven and bake for 6 minutes.

Remove from oven. Spread the creamy spinach over a serving platter. Transfer the egg nests on top.

Season again with Kosher salt and freshly ground pepper to taste.

Sprinkle the shaved parmesan and chopped chives or cilantro over the top and serve.