Scrambled Eggs and Ground Beef Recipe
Joe's Special (Scrambled Eggs with Spinach, Beef, and Mushrooms)
Make a diner classic breakfast for dinner tonight — Joe's Special! Scrambled eggs with spinach, beef, onions, garlic, and mushrooms. Ready in just 30 minutes!
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Take y'all ever heard of Joe's Special? This is a classic San Francisco diner dish dating back to the 1920s. It'south a hearty scramble of eggs, footing beef, spinach, mushrooms, and onions.
This scramble is great any time of day. Just in my firm growing up, we always had it for dinner, with thick slices of San Francisco sourdough bread served aslope.
Dorsum in the 80s, my dad used frozen spinach, canned mushrooms, and granulated garlic in his version of Joe'due south Special. The mushrooms were optional at the diner, but my dad always included them.
A Fresh, Bootleg Accept on a Diner Favorite
The recipe I make at present is a fresh and modernistic have on my dad's version. I apply fresh baby spinach, sliced crimini mushrooms, and lots of fresh diced garlic. I buy the bags of triple-done babe spinach, which are almost every bit convenient as frozen spinach.
The whole thing cooks in one skillet, with the vegetables, meat, and eggs cooked ane after the next. And then easy and fast!
Commencement, cook the mushrooms, onions, and garlic. Next, throw in some spinach and let it wilt. Then, y'all cook the ground beefiness, and finally, scramble the eggs. Stir it all together and dinner is served.
Joe'due south Special is all-time served with sliced bread. Sourdough is my favorite, and it's the classic San Francisco pick. Apply a fork to scoot some of the scramble onto the bread and enjoy!
The History of Joe's Special
According to local San Franciscan lore, Joe's Special was a dish created at New Joe's restaurant in N Beach. In 1937, ane of the partners who helped create New Joe's started his ain restaurant and called it Original Joe'due south, where Joe's Special was yet one of the most popular dishes on their carte.
This recipe contains mushrooms, simply they weren't ever part of the dish. Still, nutmeg was part of the original recipe. If you wish, you can also add a splash of sherry, too.
Joe's Special was always served with a side of sourdough staff of life, and sometimes with a drinking glass of red wine and a small salad. For a hearty breakfast, Joe's Special was served with orange juice and a side of hash browns.
More Diner-Style Favorites
- Cincinnati Chili
- Archetype Patty Melt
- Biscuits and Gravy
- Buttermilk Pancakes
- Dwelling house Fries
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two tablespoons unsalted butter
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eight ounces cremini mushrooms, sliced
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1 medium yellow onion, diced
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4 cloves garlic, chopped
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1 teaspoon salt, divided
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one (vi-ounce) bag infant spinach (8 cups)
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1 pound 85% to 95% lean ground beef
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one teaspoon Worcestershire sauce
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ane/4 teaspoon ground blackness pepper
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1/8 teaspoon ground nutmeg
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6 large eggs
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i teaspoon Tabasco sauce, optional
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Sliced sourdough bread or rolls, to serve
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Cook the mushrooms:
Melt the butter in a large (12-inch) skillet over medium oestrus. Add the mushrooms in a single layer and leave them solitary, without stirring, until they begin to brown, about v minutes.
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Cook the onions:
Add the onions, garlic, and 1/2 teaspoon of the salt to the mushrooms. Melt, stirring occasionally, until the onions are softened and the garlic has lost its raw bite, 5 more minutes.
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Wilt the spinach:
Add the spinach to the skillet, stirring it into the other ingredients for a couple minutes and then that it wilts and reduces in volume.
When the spinach has just barely wilted, transfer everything from the skillet to a large, shallow serving bowl.
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Cook the ground beef:
Add together the footing beef to the empty skillet over medium rut. Sprinkle the Worcestershire sauce, pepper, nutmeg, and remaining one/2 teaspoon of common salt over the acme. Cook the beef, breaking it upwardly with your spatula into crumbles.
Continue to cook until the beefiness is fully cooked through with no trace of pink remaining, 8 to ten minutes.
Transfer the cooked beef to the serving bowl with the sautéed vegetables. Pour off any fat withal in the pan, leaving only a sparse film to cook the eggs. (Add together a teaspoon of cooking oil or butter if the pan seems dry.)
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Scramble the eggs:
Return the pan to the stove and reduce the heat to medium low. In a medium mixing basin, whisk the eggs with Tabasco (if using), just until thoroughly combined.
Pour the eggs into the skillet, and scramble just until the curds are barely moisture and beginning to break apart, stirring often, about 5 minutes.
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Mix everything together and serve:
Add the cooked beef and vegetables back to the skillet, breaking upward the eggs into seize with teeth sized pieces and stirring everything together until evenly combined.
Transfer everything dorsum to the serving basin and serve hot, with a side of sourdough bread.
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| Nutrition Facts (per serving) | |
|---|---|
| 305 | Calories |
| 18g | Fatty |
| 6g | Carbs |
| 30g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 4 to 6 | |
| Corporeality per serving | |
| Calories | 305 |
| % Daily Value* | |
| Total Fat 18g | 23% |
| Saturated Fat 8g | 38% |
| Cholesterol 263mg | 88% |
| Sodium 525mg | 23% |
| Total Sugar 6g | 2% |
| Dietary Cobweb 1g | 4% |
| Total Sugars 2g | |
| Poly peptide 30g | |
| Vitamin C 10mg | 48% |
| Calcium 85mg | 7% |
| Iron 4mg | 24% |
| Potassium 768mg | 16% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a twenty-four hours is used for general diet advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the kickoff listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Source: https://www.simplyrecipes.com/recipes/joes_special_scrambled_eggs_with_spinach_beef_and_mushrooms/
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