Eggs Florentine

Pour 2 liters of water into a pot and add vinegar. Heat it, and once the water starts to boil, reduce the heat to half. The water must not bubble. Crack one egg into a small bowl or mug. In the pot, create a gentle swirl with a spoon and carefully place the egg from the bowl into the center. Cook for 4 minutes. Transfer the cooked egg to a bowl of cold water and repeat the process with the remaining eggs.

Cut the buns in half and toast them on the inside. Set aside and place baby spinach in a pan. Add 1 tablespoon of water and simmer for 3 minutes. Season with salt and ground pepper.

For the sauce, pour cream into a saucepan, add Emmental cheese, and cook over low heat until the cheese melts. Season with salt, ground pepper, and grated nutmeg.