Sous Vide Eggs Benedict

Ready-made eggs can be stored for up to five days, cool them in a water bath with ice for 10 minutes; cool in an airtight container. Reheat at 140 ° F for 15 minutes.
Cook the sous vide over a water bath in a 6-to 8-quart pot. Heat the water to 167 °F. Use a slotted spoon to lower the eggs into the mold. Cover as many eggs as possible with plastic wrap or a cookie sheet; cook for 12 minutes. Reduce the water temperature to 140 ° F to allow the eggs to remain until ready to serve, up to 2 hours.Preheat the oven to 175-200 °F. Meanwhile, toast the bread in the toaster oven. Divide the toast slices into 4 plates; place in the oven to keep them warm (after all, breakfast is always best served hot).Place the ham in a large skillet over medium-high heat and cook, turning once, until lightly browned, just 3-4 minutes. Place 1 slice of ham on each piece of toast and return to the oven.Add 2 tablespoons butter and shallots to the skillet over medium-high heat. When the butter is frothy, add the spinach and black pepper. Cook, stirring constantly, until the spinach wilts and begins to release liquid, about 1 minute. Transfer to a plate; keep warm.Melt the remaining 1 tablespoon of butter. Whisk 1 egg Benedict style in a blender. Add the melted butter, lemon juice, yogurt, mayonnaise, and salt. Cook on high speed until an emulsion forms. If the sauce is too thick, add water, 1 teaspoon at a time, and mix until the desired consistency is obtained. Season with a pinch of cayenne pepper and a dash of lemon juice, if necessary.Spread the spinach between the toast slices, forming a ring that will fit the eggs. While cooking one at a time, break the remaining eggs Benedict style onto a plate. Place 2 eggs inside each spinach ring. Drizzle each serving with warm Hollandaise sauce; garnish with parsley, black pepper, and cayenne pepper if desired. Serve immediately.