For Eggs:

1. Fill large container with water and clip on Nomiku to side. Set temperature to 64 degrees Celsius and let water come up to temperature.

2. Once water reaches 64 degrees, slowly lower 8 eggs into water and set timer for 1 hour.

3. If ready to use eggs immediately, take out with a slotted spoon. Crack eggs one by one into a bowl. There will be part of the egg white that is still runny and not set. That's OKAY. Using a spoon, scoop whole egg onto serving plate on bed of sauteed spinach (or english muffin if using.)

4. If not ready to use eggs, lower temperature on Nomiku to 60 degrees and let the eggs hang out in the water bath until ready to use.

For Chipotle Hollandaise:
5. In a high powered blender, add egg yolks, cayenne pepper, chipotle en adobo and lemon juice. Turn up to medium power and let run for about a minute until yolks start getting a lighter color.

6. Next slowly drizzle in the melted butter while blender is on medium, until all is incorporated. The sauce should be thickened up by now and be able to coat the back of a spoon.

7. Taste and adjust seasonings if needed.

8. Assemble the sous vide eggs on top of the sauteed spinach and drizzle with hollandaise!

Perfect for brunching with friends!