This somewhat unusual breakfast scramble was apparently the signature dish of a restaurant in San Francisco. I've seen a few different versions of it floating around over the years. This one is very straight-forward. And tasty.

Although I do feel that this is one case where the dish might benefit from the use of lean -- or even regular -- ground beef rather than my usual extra lean. Don't get me wrong! The extra lean was good. But it just didn't quite have that unctuous, greasy spoon diner vibe that I really associate with this kind of cooking. Definitely much healthier this way. Just maybe slightly less authentic.

Original Joe

Slightly adapted from The Big Book of Breakfast by Maryana Vollstedt

Ingredients

• 400g ground beef
• 250g cremini mushrooms, sliced
• 6 green onions, sliced
• 1 tsp. coarse sea salt, divided
• 1/4 tsp. black peppercorns, ground and divided
• 200-300g frozen spinach, thawed and drained
• 6-7 large eggs
• 2 Tbsp. water or milk
• pinch of ground nutmeg
• grated Parmesan
• chopped parsley (optional)

Directions

1. Combine the beef, mushrooms, and green onions over medium heat and cook until beef is no longer pink. Add a little water if necessary.
2. Season with half of the salt and pepper and add the frozen spinach. Stir to combine.
3. Beat the eggs with the water (or milk), nutmeg, and remaining salt and pepper.
4. Pour the eggs into the pan and let cook for a minute or two.
5. Stir and continue cooking until eggs are set.
6. Sprinkle with Parmesan and parsley.
7. Serve with buttered toast and/or broiled tomato slices.