Add the eggs in their shell to a large pot for sous vide cooking. Set the temperature to 145ºF and when up to temperature, cook at 145ºF for 1 hour. Transfer cooked eggs in the shell using a slotted spoon to an ice bath and let stand for at least 1 minute. When ready to serve, gently crack the large end of the egg and carefully peel a large portion of it away - it will spill out a bit and that is fine. Carefully dump the egg into your hand, letting any loose whites fall away. Add to simmering water for 1 minute to firm up the whites. Remove with a slotted spoon and serve. To make a faster version of poached eggs, see notes.

Add the butter and shallots to a medium pan over medium heat and cook until soft and translucent, stirring occasionally, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add cream cheese and stir until smooth. Add cream and nutmeg and cayenne. Cook until thickened, about 2 minutes. Add the spinach and parmesan and stir until wilted and warmed through.

To make the hollandaise, combine yolks, water, lemon juice, salt, and pepper in the bottom of a jar that barely fits the head of an immersion blender. Melt the butter in a separate glass jar in the microwave until hot (or on the stovetop in a small saucepan). Blend the yolk mixture by running the immersion blender in the bottom of the jar. Without moving the blender head, slowly pour the melted butter in while blending constantly. An emulsion will form. Add salt to taste.

Drain the can of artichokes and halve them. Place cut side down onto paper towels and press gently to pull away excess moisture. Add to the greased pan so that they sit cut side down. Season to taste with salt and then bake for 20 minutes, or until golden and crisp. Let cool to room temperature before serving.

Divide the creamed spinach between serving plates. Top with artichoke hearts and eggs. Drizzle with sauce and garnish with chives and paprika, if desired.