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.
Tools You May Need
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.