Joe's Special
By America's Test KitchenPublished on April 28, 2016
Time
50 minutes
Yield
Serves 4
Ingredients
8 large eggs ¼ cup half-and-half Salt and pepper 4 tablespoons unsalted butter 12 ounces cremini mushrooms, trimmed and sliced thin3 garlic cloves, minced1 onion, quartered and sliced thin crosswise¾ pound 85 percent lean ground beef 1 tablespoon Worcestershire sauce 1 tablespoon hot sauce, plus extra for serving10 ounces (10 cups) baby spinach 2 ounces Parmesan cheese, grated (1 cup)
Before You Begin
We like to serve this with toasted sourdough bread and extra hot sauce, such as Frank’s RedHot Original Cayenne Pepper Sauce.
Instructions
- Whisk eggs, half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl; set aside. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add mushrooms and ¼ teaspoon salt and cook, covered, until mushrooms release their liquid, about 5 minutes. Uncover and continue to cook until lightly browned, about 5 minutes longer. Stir in half of garlic and cook until fragrant, about 30 seconds. Transfer to bowl, cover with aluminum foil, and set aside.
- Melt remaining 2 tablespoons butter in now-empty skillet over medium-high heat. Add onion and ¼ teaspoon salt and cook, covered, until onion is softened, about 5 minutes. Stir in beef and cook, uncovered, breaking up pieces with spatula, until no longer pink, 5 to 7 minutes. Stir in remaining garlic and cook until fragrant, about 30 seconds. Stir in Worcestershire and hot sauce.
- Stir half of spinach into beef mixture and cook until just wilted, about 1 minute. Stir in remaining spinach and cook until just wilted, about 1 minute longer. Pour egg mixture into skillet and, using rubber spatula, stir and scrape bottom of skillet, combining beef mixture and eggs, until large curds begin to form and eggs are fully set, 3 to 5 minutes.
- Off heat, stir in ½ cup Parmesan and season with salt and pepper to taste. Transfer to serving platter and top with reserved mushrooms and remaining ½ cup Parmesan. Serve with extra hot sauce.
Time
50 minutesYield
Serves 4Ingredients
8 large eggs
¼ cup half-and-half
Salt and pepper
4 tablespoons unsalted butter
12 ounces cremini mushrooms, trimmed and sliced thin
3 garlic cloves, minced
1 onion, quartered and sliced thin crosswise
¾ pound 85 percent lean ground beef
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce, plus extra for serving
10 ounces (10 cups) baby spinach
2 ounces Parmesan cheese, grated (1 cup)
Ingredients
8 large eggs
¼ cup half-and-half
Salt and pepper
4 tablespoons unsalted butter
12 ounces cremini mushrooms, trimmed and sliced thin
3 garlic cloves, minced
1 onion, quartered and sliced thin crosswise
¾ pound 85 percent lean ground beef
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce, plus extra for serving
10 ounces (10 cups) baby spinach
2 ounces Parmesan cheese, grated (1 cup)
Ingredients
8 large eggs
¼ cup half-and-half
Salt and pepper
4 tablespoons unsalted butter
12 ounces cremini mushrooms, trimmed and sliced thin
3 garlic cloves, minced
1 onion, quartered and sliced thin crosswise
¾ pound 85 percent lean ground beef
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce, plus extra for serving
10 ounces (10 cups) baby spinach
2 ounces Parmesan cheese, grated (1 cup)
Why This Recipe Works
For this San Francisco breakfast classic of scrambled eggs with beef and spinach, we started by sautéing mushrooms until they were well browned, seasoning them with garlic, and setting them aside while we built the rest of the dish. We cooked onions and ¾ pound of ground beef; we then added baby spinach in batches until wilted. After adding a mixture of beaten eggs and half-and-half to the skillet, we seasoned the dish with Worcestershire, Parmesan, and hot sauce. The mushrooms went on top for a quick one-pan meal.
Before You Begin
We like to serve this with toasted sourdough bread and extra hot sauce, such as Frank’s RedHot Original Cayenne Pepper Sauce.
Instructions
- Whisk eggs, half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl; set aside. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add mushrooms and ¼ teaspoon salt and cook, covered, until mushrooms release their liquid, about 5 minutes. Uncover and continue to cook until lightly browned, about 5 minutes longer. Stir in half of garlic and cook until fragrant, about 30 seconds. Transfer to bowl, cover with aluminum foil, and set aside.
- Melt remaining 2 tablespoons butter in now-empty skillet over medium-high heat. Add onion and ¼ teaspoon salt and cook, covered, until onion is softened, about 5 minutes. Stir in beef and cook, uncovered, breaking up pieces with spatula, until no longer pink, 5 to 7 minutes. Stir in remaining garlic and cook until fragrant, about 30 seconds. Stir in Worcestershire and hot sauce.
- Stir half of spinach into beef mixture and cook until just wilted, about 1 minute. Stir in remaining spinach and cook until just wilted, about 1 minute longer. Pour egg mixture into skillet and, using rubber spatula, stir and scrape bottom of skillet, combining beef mixture and eggs, until large curds begin to form and eggs are fully set, 3 to 5 minutes.
- Off heat, stir in ½ cup Parmesan and season with salt and pepper to taste. Transfer to serving platter and top with reserved mushrooms and remaining ½ cup Parmesan. Serve with extra hot sauce.
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