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Joe's Special Scramble

Joe's Special Scramble

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
JULIEP

JULIEP

A delicious scramble great for any meal of the day! This is a Seattle favorite!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 306 mg
  • 102%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, and cook, stirring to crumble, until no longer pink, about 8 minutes. Pour off any excess grease, then stir in the garlic, onions, and mushrooms. Reduce heat to medium, cover, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the nutmeg, oregano, spinach, salt, and pepper and cook until the spinach is heated through.
  2. Reduce heat to medium-low, and make 6 egg-sized indentations into the beef and spinach mixture. Crack the eggs into the each indentation, then cover, and continue cooking until the eggs are done to your liking, about 5 minutes more for medium.
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Reviews

Bob Seale
60

Bob Seale

10/29/2009

This recipe has many versions with slight variations. It originated in San Francisco's Joe's Restaurant in the 1930s during the "big band" era. The Bunny Bennington orchestra came in to the restaurant at closing time and the chef whipped this up from what he had on hand. I add a tablespoon of dry Marsella wine while the onions and meat are browning. I beat the eggs together as you would for scrambled eggs and stir into the mix at the end. Just before serving I add pine nuts and Parmesan cheese. Everyone loves it!

NA
30

NA

3/17/2009

Hearty and tasty. Fresh spinach is the only way to go with this dish, however; use 1/2 pound (stems removed,or use the bagged stuff.) It cooks very quickly and gives a far better flavor. I used only half the onion, but added a touch more garlic, as it really complements the beef and spinach.

Carol Sue
12

Carol Sue

8/12/2008

There was a restaurant here in town many years ago that served this dish & I absolutely loved it so I thought I'd give it a try myself. It is so delicious! I prepared it for 30 people & was quite taken back that almost the entire dish was returned full. It seems the men don't like to eat anything green & the women didn't like mushrooms. What a meal they missed just by not even taking a single bite. This is so very good!

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