Eggs Florentine with creamy cheese sauce

In a pot, bring 2 liters of water to a boil with the vinegar. When the water starts to boil, reduce the heat so it's just simmering (not boiling vigorously). Crack one egg into a small bowl. Create a gentle swirl in the water with a spoon, then carefully slide the egg into the center. Cook for exactly 4 minutes, then remove with a slotted spoon and place in a bowl of cold water. Repeat the process with the remaining eggs.

Cut the buns in half and toast them cut-side down in a dry pan. Set aside, then add the baby spinach to the same pan. Pour in 1 tablespoon of water and steam for about 3 minutes. Season with salt and freshly ground pepper.

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