Beat the fresh eggs in a bowl, boil the water in a wide saucepan and add the vinegar. You really need fresh eggs, with a full yolk, only these eggs can be poached professionally and beautifully.
Cut the onion and garlic in half, peel, cut into fine cubes and sauté in the butter until colourless. I let the butter foam up once in a hot pot, then add onion cubes and garlic cubes. Add the thoroughly washed and drained spinach and cook for 3 minutes on high heat with lid. I always take the lid off so the spinach stays nice and green. If you cook the spinach too long with the lid on, it will turn grey and no longer look nice. Season the spinach with salt, pepper and nutmeg.
Remove the boiling vinegar water from the stove (heat source). Stir the water clockwise and slowly slide the eggs into the hot vinegar water. Place the egg whites carefully around the egg yolks with a wooden spoon. Poach the eggs as desired for 6-8 minutes.
For the fried bread, heat the vegetable oil in a pot. Cut pieces from the yeast dough and roll them together. Fry the dough sticks in hot fat until golden brown, then remove, season lightly with salt and cut diagonally.
Place the spinach on a sieve, drain and arrange on warm plates. Remove the poached eggs from the vinegar water, I use a skimmer, briefly wash them under warm water, then lay them dry on the spinach. Decorate with the wild herb blossoms, serve quickly. Rich salt and pepper extra to the dish. You can put the bread sticks on the plate or serve them in a bread basket. Bon appetit!