Joe’s Special is a classic breakfast for dinner.
Have you ever heard of Joe’s Special?
This is a classic San Francisco diner dish dating back to the 1920s.
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It’s a hearty scramble of eggs, ground beef, spinach, mushrooms, and onions.
This scramble is great any time of day.
The mushrooms were optional at the diner, but my dad always included them.
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I use fresh baby spinach, sliced crimini mushrooms, and lots of fresh diced garlic.
I buy the bags of triple-washed baby spinach, which are almost as convenient as frozen spinach.
So easy and fast!
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First, cook the mushrooms, onions, and garlic.
Next, throw in some spinach and let it wilt.
Then, you cook the ground beef, and finally, scramble the eggs.
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Stir it all together and dinner is served.
Joes Special is best served with sliced bread.
Sourdough is my favorite, and its the classic San Francisco choice.
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Use a fork to scoot some of the scramble onto the bread and enjoy!
This recipe contains mushrooms, but they weren’t always part of the dish.
However, nutmeg was part of the original recipe.
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If you wish, you’re able to also add a splash of sherry, too.
For a hearty breakfast, Joe’s Special was served with orange juice and a side ofhash browns.
Add the ground beef to the empty skillet over medium heat.
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Sprinkle the Worcestershire sauce, pepper, nutmeg, and remaining 1/2 teaspoon of salt over the top.
Cook the beef, breaking it up with your spatula into crumbles.
Transfer the cooked beef to the serving bowl with the sauteed vegetables.
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Pour off any fat still in the pan, leaving just a thin film to cook the eggs.
(Add a teaspoon of cooking oil or butter if the pan seems dry.)
Return the pan to the stove and reduce the heat to medium low.
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Transfer everything back to the serving bowl and serve hot, with a side of sourdough bread.
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