Florentine Eggs in Multigrain Bun

In a pot, pour 2 liters of water and add the vinegar. Heat the water, and as soon as it starts to simmer, reduce the heat by half. The water should not boil vigorously. Break an egg into a small bowl or cup. Create a gentle vortex in the water with a spoon and pour the egg into the center of the vortex. Cook for 4 minutes. Remove the egg with a slotted spoon and place it in a bowl of cold water to stop the cooking. Repeat the process for the other eggs.

Cut the buns in half and lightly toast them on the cut side in a pan or toaster. Set them aside. In the same pan, add the baby spinach and a tablespoon of water. Cover and let it steam for 3 minutes until the spinach softens. Season with salt and black pepper to taste.

For the sauce, pour the cream into a small saucepan, add the grated Emmental cheese, and cook over low heat until the cheese is completely melted and the sauce becomes homogeneous. Season with salt, pepper, and a pinch of freshly ground nutmeg.