Joe's Special

Name: Joe's Special
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoon Unsalted butter; 8 oz Cremini mushrooms, sliced; 1 medium Medium yellow onion, diced; 4 clove Garlic cloves, chopped; 1 teaspoon Salt, divided; 6 oz Baby spinach; 1 lb Ground beef (85-95% lean); 1 teaspoon Worcestershire sauce; ¼ teaspoon Ground black pepper; ⅛ teaspoon Ground nutmeg; 6 large Large eggs; 1 teaspoon Tabasco sauce, optional; 1 loaf Sourdough bread or rolls, for serving

Recipe GLPR5a03b9800eacaf

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American

Main Course

42 min

559 cal

Servings: 6

Stovetop

SNAP eligible

A classic San Francisco diner favorite featuring fluffy scrambled eggs tossed with seasoned ground beef, sautéed mushrooms, spinach, and onions. This hearty, protein-packed dish comes together quickly and makes for a satisfying breakfast, brunch, or dinner.

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Ingredients

2 tablespoon Unsalted butter

8 oz Cremini mushrooms, sliced

1 medium Medium yellow onion, diced

4 clove Garlic cloves, chopped

1 teaspoon Salt, divided

6 oz Baby spinach

1 lb Ground beef (85-95% lean)

1 teaspoon Worcestershire sauce

¼ teaspoon Ground black pepper

⅛ teaspoon Ground nutmeg

6 large Large eggs

1 teaspoon Tabasco sauce, optional

1 loaf Sourdough bread or rolls, for serving

Directions

Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-6 minutes. Season with half the salt. Transfer to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon butter. Stir in the diced onion and cook until softened and translucent, about 3-4 minutes. Add the chopped garlic and cook for 1 minute more until fragrant.
Increase heat to medium-high and add the ground beef. Break it apart with a spoon and cook until browned throughout and no pink remains, about 5-7 minutes. Drain any excess fat if desired.
Return the cooked mushrooms to the skillet. Add the baby spinach and stir until wilted, about 2-3 minutes. Stir in the Worcestershire sauce, remaining salt, black pepper, and nutmeg. Mix well.
In a bowl, crack and whisk together the 6 eggs until well combined. Pour the beaten eggs directly into the skillet with the beef and vegetable mixture.
Reduce heat to medium and cook, gently pushing and folding the eggs with a spatula, until they reach 160°F internal temperature and form soft, light curds, about 2-3 minutes. Do not overcook. Add Tabasco sauce if desired.
Divide the Joe's Special among serving plates and serve immediately with warm sourdough bread or rolls on the side.

Comments

Grocery List Plus Editorial Staff4.5

This is a straightforward ground-beef scramble with spinach and mushrooms that hits all the marks for a Charlotte weeknight. Every ingredient is standard stock at Harris Teeter, Food Lion, Walmart, and ALDI—nothing requires a special trip. At roughly $1.50 to $2.00 per serving depending on beef prices, it's economical, and the 42-minute claim is honest if you account for browning the meat and sautéing vegetables before scrambling eggs. The dish feeds six generously as a brunch or light dinner, reheats reasonably in a skillet the next morning, and the Worcestershire and Tabasco give it enough seasoning to stand up to sourdough toast without fussiness. The only caveat is that eggs scrambled with other ingredients are best eaten fresh or the morning after; it's not a great make-ahead meal for later in the week.