Eggs, Le Gruyère AOP and Hollandaise Sauce on Brioche

Eggs serves 2
2	slices of brioche bread
2	eggs
1 tbsp	vinegar
200 g	fresh spinach
1 tbsp	oil
150 g	Le Gruyère AOP
salt and pepper
chopped chives for garnishing

Hollandaise Sauce
1	shallot
1/2 dl	white wine
1 tbsp	white wine vinegar
2	stalks fresh tarragon or 1 tbsp dried tarragon
150 g	butter
3	egg yolks
1 tbsp	fresh lemon juice
1/2 tsp	salt

The hollandaise sauce: Peel and finely chop the shallot and place in a small saucepan with the wine, vinegar and tarragon. Bring to a boil and simmer until the liquid is reduced to half. Strain the liquid through a sieve.
Melt the butter in a saucepan and let simmer for a while. Remove the milk solids by pouring the melted butter into a bowl; the milk solids will remain in the saucepan.
Pour the wine reduction back into another saucepan and whisk in the egg yolks. Bring to a simmer, continuously whisking. Once the mixture is a light yellow, remove from the heat. While continuously whisking, add the melted butter in a slow stream. Season to taste with lemon juice and salt. Keep warm.
To prepare the eggs, bring a pot of water to a boil. Add vinegar and a pinch of salt. Reduce the heat to a simmer. Crack an egg into a cup. Lower the cup into the water and gently tip the egg into the water. Cook for about 2-3 minutes. Remove the egg with a slotted spoon and let drain on a paper towel. Repeat the same with the other egg.
Sauté the spinach in oil in a frying pan and season to taste with salt and pepper.
Toast the brioche bread. Top with a slice of Le Gruyère AOP, spinach, egg and finally the hollandaise sauce. Garnish with chives if you wish.