Eggs Florentine | Luxury Breakfast with Spinach & Cheese Sauce

Bring 2 liters of water with the vinegar to a boil in a pot. Once the water boils, reduce the heat so that the water only simmers gently and no longer bubbles. Carefully crack an egg into a small cup. Create a gentle swirl in the water with a spoon and carefully slide the egg into the center. Poach for approx. 4 minutes, then remove with a slotted spoon and place in a bowl of cold water. Repeat with the remaining eggs.

Slice the whole grain rolls and toast them golden brown on the cut sides in a pan. Set aside. Add the baby spinach to the pan, add 1 tablespoon of water, and sauté for approx. 3 minutes until it wilts. Season with salt and pepper.

For the sauce, heat the cream in a small pot, add the grated Emmentaler, and stir over low heat until the cheese is melted. Season with salt, pepper, and a pinch of nutmeg.