print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Poached Egg Cups with Arugula, Tomatoes and Capers

0
Average: 0 (0 votes)
(0 votes)
Poached Egg Cups with Arugula, Tomatoes and Capers
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 22 min.
Ready in
0
Print

Ingredients

for
4
Ingredients
1
1 tablespoon
small Caper
2
Anchovy fillets (in oil, jar)
4
fresh Eggs
Butter (for greasing)

Preparation steps

1.

Rinse the arugula, shake dry and coarsely chop. Blanch the tomatoes, peel, halve, remove seeds and roughly chop. Drain the capers. Rinse the anchovies, pat dry and cut in half.

2.

Fill a wide pot 2.5 cm (approximately 1 inch) deep with water and heat. Grease 4 ramekins with butter. Crack one egg into each ramekin and place in the hot water until the egg is cooked, about 10-12 minutes. Top the eggs with the arugula, diced tomatoes, capers and anchovies. Serve immediately.