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.
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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!
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