Eggs Florentine in a Wholemeal Bun

For the poached eggs, heat approx. 2 liters of water with the vinegar in a pot. As soon as the water simmers (it must not boil vigorously), reduce the heat. 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, then lift out with a slotted spoon and briefly rinse in cold water. Repeat the process with the remaining eggs.

Cut open the wholemeal buns and toast them until crispy on the cut sides in a pan or toaster. Set aside. Sauté the baby spinach in a pan with 1 tbsp of water for approx. 3 minutes until it wilts. Season with salt and pepper.

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