Eggs Florentine

INSTRUCTIONS

• 1
  Pour 2 liters of water into a pot and add vinegar. Heat it up, and once the water starts to boil, reduce the heat to half. The water should not bubble. Crack one egg into a small bowl or cup. Using a spoon, create a gentle whirlpool in the pot and 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.
• 2
  Cut the rolls in half and toast them on the inside. Set aside and place the baby spinach in a pan. Add 1 tablespoon of water and simmer for 3 minutes. Season with salt and ground pepper.
• 3
  For the sauce, pour the cream into a saucepan, add the Emmental cheese, and cook over low heat until the cheese melts. Season with salt, ground pepper, and grated nutmeg.
• 4
  Assembly: Spread the sautéed spinach on the bottom half of the roll, place the poached egg on top, pour over the sauce, and cover with the top half of the roll.