Joe's Special
A San Francisco classic ground-beef scramble with mushrooms, spinach, and eggs that works for breakfast, lunch, or dinner.
This ground-beef scramble originated in San Francisco in the early 20th century and works equally well for breakfast, lunch, or dinner.
Method
Directions
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1
With stovetop burner set to medium, heat oil in pan until oil shimmers. Add mushrooms and onion. Cook until onions start appearing translucent and mushrooms start turning deeper brown (about 5 minutes).
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2
Add ground beef and break up with spatula or wooden spoon. Cook until pink just disappears, about 5 minutes.
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3
Add seasonings and garlic. Stir in and cook 90 seconds.
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4
Add baby spinach. Cook until spinach shrinks to roughly half-size, about 3 minutes.
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5
Add eggs. Let set for 1 minute, and then stir until eggs are scrambled and well-mixed.
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6
Top with parmesan cheese. Let melt.
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7
Serve with sourdough or other quality bread.
From farm to your kitchen
Bring this recipe to life
Premium beef from trusted farms — shipped overnight, frozen at peak freshness.
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