Eggs Florentine in multi-grain bun

In a pot, pour 2 liters of water and add the vinegar. Heat the water and, as soon as it starts to boil, reduce the heat to medium. The water should not boil vigorously. Crack an egg into a small bowl or cup. Create a gentle whirlpool in the water using a spoon and pour the egg into the center of the whirlpool. Simmer 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 remaining eggs.

Cut the buns in half and toast them lightly 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 steam for 3 minutes until the spinach wilts. 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 smooth. Season with salt, pepper and a pinch of freshly ground nutmeg.