Eggs Ben-Legit

  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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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


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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