Poached Egg Cups with Arugula, Tomatoes and Capers
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.
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.