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.
Recipe courtesy of Yaku Moton-Spruill