Joe’s Special (Scrambled Eggs with Spinach, Beef, and Mushrooms)

Have you ever heard of Joe’s Special? This is a classic San Francisco diner dish dating back to the 1920s. It’s a hearty scramble of eggs, ground beef, spinach, mushrooms, and onions.

This scramble is great any time of day, but in my house growing up, we always had it for dinner, with thick slices of San Francisco sourdough bread alongside.

Back in the 80’s, my dad used frozen spinach, canned mushrooms, and granulated garlic in his version of Joe’s Special. The mushrooms were optional at the diner, but my dad always included them.

The recipe I make now is a fresh and modern take on my dad’s version. 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.

The whole thing cooks in one skillet, with the vegetables, meat, and eggs cooked one after the next. So easy and fast!

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. Stir it all together and dinner is served.

Joe’s Special is best served with sliced bread. Sourdough is my favorite, and it’s the classic San Francisco choice. Use a fork to scoot some of the scramble onto the bread and enjoy!

Joe’s Special (Scrambled Eggs with Spinach, Beef, and Mushrooms) Recipe

Ingredients

• 2 tablespoons unsalted butter
• 8 ounces crimini mushrooms, sliced
• 1 medium yellow onion, diced
• 4 cloves garlic, chopped
• 1 teaspoon salt, divided
• 6-ounce bag (8 cups) baby spinach
• 1 pound (85 to 95%) lean ground beef
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 6 large eggs
• 1 teaspoon Tabasco sauce, optional
• Sliced sourdough bread or rolls, to serve

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