Eggs Florentine with Cheese Sauce

Fill a pot with approx. 2 liters of water and the spirit vinegar. Bring the water to a boil, then reduce the heat so it only simmers gently (do not boil vigorously). 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. Lift out the cooked egg with a slotted spoon and place it in a bowl of cold water. Repeat the process with the remaining eggs.

Slice the multi-grain rolls and toast the cut sides in a pan or toaster until golden brown. Set aside. Place the baby spinach in a pan, add 1 tablespoon of water, and steam for approx. 3 minutes until it wilts. Season with salt and pepper.

For the sauce, pour the cream into a small saucepan, add the grated Emmentaler, and heat over low heat, stirring, until the cheese is completely melted. Season with salt, pepper, and freshly grated nutmeg.