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

Instructions

1. Fill a deep, heavy pot with 3 inches of vegetable oil; heat over medium-high heat.
2. 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.
3. Slice the meatballs and grill them just to heat up; do not overcook.
4. 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.
5. 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.
6. To plate: First set your noodle cake on a plate, then top with a grilled meatball, a poached egg and some hollandaise.