Recipe courtesy of Yaku Moton-Spruill
Eggs Ben-Legit
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Fill a deep, heavy pot with 3 inches of vegetable oil; heat over medium-high heat.

Separate the pasta from any sauce or vegetables. Add enough flour to bind the pasta, and then form into small circular cakes. Deep-fry the cakes.

Slice the meatballs and grill them just to heat up; do not overcook.

In a skillet, make a poaching liquid using water and a couple drops of vinegar. Bring to a boil, then lower to a simmer. Add the whole eggs and poach for 90 seconds.

Set up a double boiler. Add the egg yolks and whisk until they start to ribbon. Add the lemon juice, a pinch of cayenne and some salt and pepper. Whisk until smooth.

To plate: First set your noodle cake on a plate, then top with a grilled meatball, a poached egg and some hollandaise.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

More from:

Food Network Star

IDEAS YOU'LL LOVE

Square Deviled Eggs

Recipe courtesy of Food Network Kitchen

Crispy Easter Eggs

Recipe courtesy of Ree Drummond

Bean, Kale and Egg Stew

Recipe courtesy of Food Network Kitchen

Roasted Asparagus with Scrambled Eggs

Recipe courtesy of Ina Garten

Truffled Deviled Eggs

Recipe courtesy of Anne Burrell

Hard Boiled Eggs

Recipe courtesy of Food Network Kitchen

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Microwave Cornbread Eggs Benedict

Recipe courtesy of George Duran

Eggs Over Easy

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking