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 served alongside. Back in the 80s, 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.
A Fresh, Homemade Take on a Diner Favorite
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! This recipe contains mushrooms, but they weren’t always part of the dish. However, 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 bread, and sometimes with a 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.
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When the spinach has just barely wilted, transfer everything from the skillet to a large, shallow serving bowl. Continue to cook until the beef is fully cooked through with no trace of pink remaining, 8 to 10 minutes. Transfer the cooked beef to the serving bowl with the sautéed vegetables. 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.) Pour the eggs into the skillet, and scramble just until the curds are barely wet and beginning to break apart, stirring often, about 5 minutes. Transfer everything back to the serving bowl and serve hot, with a side of sourdough bread.
