Sous vide would be difficult to move, as you'd need to deal with how to power it while in transit ... you either need a power inverter that can run off your car's alternator, or lug around a UPS (battery backup system).
If I were to try something like this, I'd poach the eggs (with vinegar in the water) 'til they were set and I felt that I could safely move them, but cooked a little bit shorter than I would have otherwise. I'd then shock them in ice water, and keep them cooled down for transit.
Before serving the eggs, I'd use the 'beer cooler method' mentioned earlier to warm back up the eggs. You might also be able to individually dunk them in hotter water (above 160°F) for a couple of seconds to remove the chill from them.
... and then, as I was going to check to see if eggs florentine had a hot sauce like eggs benedict, which could be used to heat the eggs back up, I see a similar suggestion on Food Network's website. They recommend holding the poached eggs in water :
Cook's Note: The poached eggs can be made ahead of time if stored in water and refrigerated. Reheat by placing in simmering water for 30 seconds.