Eggs Ben-Legit

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Vegetable oil, for deep-frying
  • Leftover angel hair pasta
  • All-purpose flour, for binding pasta
  • 4 leftover meatballs
  • Distilled white vinegar
  • 4 large whole eggs
  • 4 large egg yolks
  • Juice of 1/2 lemon
  • Pinch cayenne
  • Salt and pepper
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.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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