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
Salt and pepper
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.
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