Eggs Florentine with Cheese Sauce

Poaching Eggs

• 1
  Fill a pot with approx. 2 liters of water and the brandy 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. Use a spoon to create a gentle swirl in the water and carefully slide the egg into the center. Poach for approx. 4 minutes. Remove the cooked egg with a slotted spoon and place it in a bowl of cold water. Repeat the process with the remaining eggs.

Preparing Spinach and Rolls

• 1
  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.

Preparing Cheese Sauce

• 1
  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.

Serving

• 1
  Arrange the bottom halves of the rolls on plates. Distribute the steamed spinach evenly on top. Carefully place one poached egg on the spinach. Drizzle generously with the warm cheese sauce and place the top halves of the rolls diagonally or next to them. Serve immediately.