Joe’s Special

Joe's Special Scramble

I started the fall semester yesterday morning. In order to recover from the trauma, I’m taking a long weekend trip (can 6 days really be considered a ‘long weekend’?) up to San Francisco to visit some friends. What better excuse that to share some tried and true San Francisco favorites.

This dish is a San Francisco classic. It originated in the 1930’s at Original Joe’s. Even though the dish is a classic, I had to put my own spin on things. I substituted extra-lean ground turkey for the ground beef. I used a ton of garlic (10 cloves, but they were all pretty small) and fresh basil and oregano from my garden. I have to admit that I like the fact that the eggs are not the main focus of this egg dish. I feel like the egg is just there as a loose binder rather than the main feature. It makes for a nice change from a traditional Quiche or frittata. It also makes the dish much more adaptable to meals outside the morning hours. In true San Francisco style, Joe’s Special is traditionally served with sourdough. I have yet to discover gluten-free sourdough, so I served my scramble with a couple slices of gluten-free toast (Canyon Bakehouse is my favorite at the moment). Not quite the same as sourdough, but it did the job.

I made Joe’s Special for Sunday Brunch over the weekend and this morning I heated up the leftovers for breakfast. It was even better! This would be a great made-ahead meal for brunch or for anytime you want to have a meal that you can reheat in a hurry.

Joe's Special



Joe’s Special

  • 1 Tablespoon extra virgin olive oil
  • 1 large onion, diced
  • 5+ garlic cloves, minced
  • 1 1/4 pounds extra-lean ground turkey
  • 3 cups fresh baby spinach, chopped
  • 1 Tablespoon fresh basil, finally chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh oregano (or 1/4 teaspoon dried)
  • 1/3 cups parmesan cheese, finely grated
  • 3 eggs, well beaten
  • 1/4 cup milk/cream/half and half
  • a generous dash of tabasco (optional)
  • salt and freshly ground pepper, to taste
  1. Crack the eggs into a small bowl and add the Tabasco, salt and pepper. Whisk to combine. Set aside.
  2. In a large skillet heat the oil over medium heat. Add onion and cook until beginning to brown. Add in garlic and cook until fragrant, about 2 minutes. Add in ground turkey; cook, stirring, until browned and all moisture evaporates, about 10 minutes. Add mushrooms; cook, stirring, until beginning to soften. Add spinach; cook, stirring, until wilted. Add eggs; cook until eggs are cooked and mixture is slightly dry, about 4 minutes. Season with salt and pepper; sprinkle with Parmesan. Serve with bread.

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