Prep 5 mins
Cook 15 mins
According to my cookbooks, Joe's Special is a San Francisco specialty dating to the 1920's. I have seen several versions; what they all have in common is ground beef, spinach and eggs. This is not fancy, but it makes a great main dish for a light supper or brunch. I like to serve this with toasted Beer Bread and a fresh fruit salad.
- 4 eggs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lb lean ground beef
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 (10 ounce) package frozen chopped spinach, thawed and drained or
- 2 (6 ounce) bagsfresh baby spinach leaves (chop or leave whole)
- 2 teaspoons chopped fresh basil or 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon nutmeg
- salt and pepper
- Beat the eggs and set aside for step 7.
- Heat the oil and butter in a large heavy skillet over medium heat.
- When the butter has melted, add the ground beef and cook, stirring occasionally, until browned and crumbly.
- Add the onion and garlic and cook until the onion is tender but not browned.
- Stir in the spinach, basil, oregano and nutmeg.
- If using fresh spinach, cook until the spinach wilts.
- Add the beaten eggs to the beef/spinach mixture and cook until the eggs are set, about 3 minutes.
- Add salt and pepper to taste.
I have been eating this and cooking it since the 1950's. My mother went to a restaurant in the LA area called Diamond Jim's and this was the Diamond Jim special. This was always a dinner I looked forward to, as my mom was only a mediocre cook. My children loved it as well. I usually cook the onions/garlic first. If you use frozen spinach, be sure to drain/dry well. The texture of the eggs is best if the heat isn't too high.
I added cooked rice and Feta cheese-Wonderful!
I made this recipe with ground turkey instead, with baby spinach, and added quinoa to make it a bit more hearty yet healthy and it was really good! Considering turkey has less sodium, I would have added more salt in hindsight, and I can see how the flavors may need more time to come out in full force so I can't wait to try the leftovers tomorrow. I will be making this one again, thx!