Prepare the blender hollandaise - place the egg yolks in a blender along with the mustard, lemon juice, a pinch of salt and the hot sauce, blend for 5 seconds or until fully combined. With the blender running, remove the plastic insert from the lid of the blender and slowly add the hot, melted butter. Continue to blend until all the butter is incorporated. Set aside.
Heat the olive oil in a large oven proof skillet over medium high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Turn the heat up to high and add the 1 bag of the spinach and cook until wilted tossing with tongs. Add the remaining spinach, one bag at a time until each addition is wilted.
Add 1/3 cup of the blender hollandaise and stir well to combine. With the back of a spoon, make 8 indentations in the spinach. Break the eggs into the indentations; (the eggs will spread and run into each other) sprinkle each egg with a little salt and pepper. Transfer the pan to the oven and bake until the egg whites are set and the yolks are still slightly runny, 6 – 8 minutes. Spoon the remaining hollandaise over each egg, sprinkle with some paprika and serve.