Lost eggs with capers, anchovies and tomatoes

Ingredients

• arugula
• 1 tomato
• 1 tbsp small capers
• 2 sardines (in oil, jar)
• 4 fresh eggs
• butter (for the molds)

Instructions

1. 1.

   Wash the arugula, shake dry and roughly chop. Briefly blanch the tomato, cool, peel, halve, seed and cube loosely.

2. 2.

   Drain the capers. Rinse the anchovies, pat dry and halve them. Fill a wide pot about 2.5 cm high with water and heat it. Grease four heat‑proof ramekins.

3. 3.

   Crack the eggs and place one in each ramekin. Put the ramekins into the hot water and let the eggs set for 10–12 minutes. Sprinkle the eggs with arugula, tomato cubes, capers and anchovies and serve immediately.