Wednesday, May 12, 2010

Spaghetti with Fried Eggs

I was very lucky to be the author at
Authors @ the Teague this past Saturday.
Lesa Holstine, the director of the Velma
Teague Branch and coordinator of the
event, was so wonderful to have me out

to visit. I can't thank her enough. She
even had the most scrumptious little
cupcake bites from Shelley's Specialty
-- truly, wonderful! Thanks, Lesa!
(She's the one in the cool hat, I'm the one in
the cupcake T-shirt -- shocker, I know).

One of the things that I am frequently asked is:
How do you have a life and write three series
the same time?
Good question. I'm a spaz, so that helps, but I'm
also always looking for ways to make my life with two
ACTIVE boys -- note the understatement -- and a new puppy
quicker and easier without compromise, as in I've never eaten a
frozen dinner in my life (unless it was my own leftovers)
and I'm not planning to start any time soon. I know there are good ones
out there, but I'm trying not to eat any packaged foods. I sound like a food
snob, don't I? Well, this recipe should fix that. It's a total back to basics!

A lovely librarian that I work with (also the mom of two sons -- so she
knows the drill) gave me this recipe the other day and as soon as I read it,
I knew I had to make it. She got it from the New York Times's
Mark Bittman and his Recipe of the Day
and graciously
shared it with me. Thanks, Wendy!

Spaghetti with Fried Eggs


1/2 pound thin spaghetti
6 tablespoons extra virgin olive oil

2 large cloves garlic, slightly smashed

4 eggs

Ground black pepper

Freshly grated Parmesan


Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils. Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

TESTIFY! This was delicious. We put a little diced pepperoni on
ours, but it was not needed. And it only took 20 minutes to prep
and serve.

Jenn McKinlay

Available NOW

aka Lucy Lawrence
Available NOW

And now what's shaking in contest land???

Julie’s first book in the Manor of Murder Mystery series,

Grace Under Pressure, debuts June 1st! To help launch t

he book and to celebrate its release, she's running a

very special contest: Pre-order Grace Under Pressure

any time before May 31, 2010, and you're eligible to win a

$25 gift certificate from Mystery Lovers Bookshop! (and

if you've already pre-ordered, you just need to let Julie

know!) No receipts required. Just email Julie at with the date that you pre-ordered

and the name of the bookstore you ordered it from, and

your name goes in! (Please put "CONTEST" in the subject

header. Thanks!)

Here are a few helpful links to get you started: Mystery Lovers Bookshop

(free shipping on book orders over $10!) - The Poisoned Pen (my local

mystery bookstore) - Barnes & Noble -


  1. I'm definitely going to be making this soon! Like, within the next 18 hours soon!!!

  2. This sounds yummy to me. I'm always looking for something to do with leftover cooked pasta, and I always have eggs in the house. I like mine with runny yolks, and I love garlic anything, so this should be right up my alley. Thanks for the idea!

  3. Oooh, I love 20-minute preparation time for a meal. Giving this one a try.

  4. The event sounds fantastic, Jenn! I'm so glad it went so well. Cute picture!

    Ahh, you're a lifesaver...this sounds delicious, quick, easy, and like something my kids would gobble up. Thanks!

    Mystery Writing is Murder

  5. Yummy idea!

    BTW Can I just say how much I love the death by cupcake shirt :)

  6. Thanks, everyone! I really can't recommend this recipe enough -- a comfort food, time saver fo sho!

    Juju- My mom (the coolest person I know) sent me the T-shirt for Mother's Day. Check out: I think I'm going to make it my book signing uniform! LOL.

  7. Mmmmm. I'm starving now. STARVING! And you used the word "spaz" which I totally love.

  8. Love the picture of you and Lesa, Jenn! Sounds like you had a wonderful time! And I can't wait to try this recipe. Anything that looks this yummy and only takes 20 minutes is my kind of dish!


  9. Great post! I LOVE this kind of recipe - easy, fast, cheap. Bittman is one of my faves and he even mentioned getting this winner from Arthur Schwartz, who is a a truly beloved foodie personality here in NYC. (It also reminds me of my mother and aunt making quickie Italian dishes on the stovetop.)

    Also - must chime in that the cupcake and bones tee is perfect. LOL. So great to see you arm-in-arm with the amazing Lesa Holstine!

    Eat with joy!
    ~ Cleo
    Cleo Coyle on Twitter

  10. I love that you're a food snob, Jenn! : ) Thanks for sharing this. I suspect it's the kind of dish that almost everyone likes.

    ~ Krista