Servings: Serve six.
You can poach the eggs earlier in the day and keep them in cold water. Just before serving, immerse them in simmering water for about 90 seconds to warm them through without cooking them any further—you want to keep the yolks runny to blend with the butter and cheese to create the delicious sauce.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I just love this pasta. I use spaghetti instead of pappardelle, omit the caviar and add freshly chopped chives. I first discovered this dish at a favorite restaurant of mine in New York called L'Atelier at the Four Seasons but didn't have a recipe until now. In fact, I think this recipe is even better!
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?