I love scrambles! Just add a few ingredients to humble scrambled eggs and, presto! Now you’ve got a more exciting meal! Joe’s Special is one of my favorite scrambles. It features ground beef and spinach in addition to the eggs. I usually order it when I see it on a restaurant breakfast menu, and sometimes make it at home when I have extra ground beef to use up. I’ve enjoyed this unassuming combination since I was a kid.
I use fresh spinach because I usually have it on hand and I don’t bother chopping it. I just throw it in the pan and let it wilt. I serve the scramble with Portland French Bakery’s City Sourdough Wheat Bread. Enjoy!
-recipe from A Real American Breakfast by Cheryl Alters Jamison & Bill Jamison
The people who count such things say that scrambles now outrank all other egg preparations in America’s affections. This San Francisco creation — claimed by almost every Joe who’s owned a restaurant in the Bay area — helps to explain the popularity. With the addition of ingredients as basic but as unlikely as ground beef and spinach, the namesake cook (probably Italian-American) turned straightforward scrambled eggs into a distinctive treasure of tastes. For a full sense of place, serve the eggs with good sourdough toast. Makes 4 servings.
6 large eggs
Splash or two of Tabasco or other hot pepper sauce
1 teaspoon salt or more to taste
1/2 teaspoon dried basil or oregano
1/2 teaspoon freshly milled black pepper or more to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion, diced
1/2 pound lean freshly ground beef, preferably chili grind (a bit coarser than hamburger grind)
3/4 to 1 pound fresh spinach, preferably the crinkly savoy variety, trimmed of stems and chopped, or one 10-ounce package frozen chopped spinach, thawed and drained
Crack the eggs into a small bowl and add the Tabasco, salt, basil, and pepper. Whisk just enough to combine; you should still see large bubbles. Set aside.
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