The Fantastic Breakfast Dish Known As “Joe’s Special”

Joe's Special
Joe's Special | Source

The Perfect Breakfast Plate

Do you love pancakes? Imagine that you are at your favorite breakfast stop. With one hand the waitress refills your coffee cup. With other hand she delivers a steaming plate of fluffy, tender, honey-blonde pancakes. The sweet aroma is intoxicating; a creamy river of thick maple syrup and melting butter glissade down the sides of the stack.

pancakes
pancakes | Source

Or perhaps your favorite breakfast treat is Belgian waffles—sweet vanilla-flavored batter baked to a golden crispness. The deep, brown craters are filled with a baptism of butter and fresh strawberries, adorned with a Heavenly dusting of confectioner's sugar.

waffles
waffles | Source

Or, if you prefer a savory breakfast, envision Eggs Benedict. The eggs are perfectly poached, begging to be pierced with your fork so that their yellow-orange yolks can ooze onto...

...the smoky, salty, tender slices of Canadian bacon, which sit atop...

...,buttery English muffins. The edges are toasted to a perfect crispness; the interior is a moonscape of holes and craters waiting to be filled with the sumptuous egg yolk and...

...a spoonful (or more) of Hollandaise sauce which enrobes all three components in a tangy, golden blanket of richness.

SIGH!

eggs benedict
eggs benedict | Source

Are You Getting Hungry?

All three of these breakfast choices are blissfully tasty, luxurious, and beautiful.

...And then there is “Joe’s Special”. What can we say about "Joe"? Well, two outta three ain’t bad. Joe’s Special certainly has the taste, and it is luxurious (or perhaps I should use the word decadent). But, it’s not a pretty face.

What is "Joe's Special"?

“Joe’s Special” and I were introduced to each other (do I dare say about 40 years ago?) when I attended a Christmas Brunch with the female staff members of my office—a girls’ get-away.

I’m somewhat of an adventurer when it comes to eating out. I would rather try something that I have not cooked at home. Hey, you only live once. (However, I’m not Anthony Bourdain or Andrew Zimmern crazy).

I saw on the menu “Joe’s Special”—scrambled eggs (I love eggs!), with spinach, mushrooms, garlic, onions, and ground beef. Each of those sounds wonderful on their own. Could they taste great together? I was willing to explore--and I’m so glad that I did!

So Who is the Genius Behind This?

There are many versions of this dish, and it seems that anyone named Joe (or Joseppi) is willing to claim this creation as his own. Some say that it was invented to feed hungry miners who came to California for the Gold Rush. Others say that the recipewas conceived of at Joe’s Restaurant in the 1930’s. The Bunny Bennington band came in near closing time, and “Joe” whipped up this dish for them with the ingredients he had on hand.

Who knows?

What is certain is that this genius concoction originated in the San Francisco area.

The Original Recipe

The website californiaforvisitors.com provides the following as the authentic recipe for Joe's Special:

The Original "Joe's Special"

Ingredients

  • 1/4 cup olive oil
  • 1 pound ground sirloin of beef
  • 2 onions, finely chopped
  • 2 cloves of garlic, finely minced
  • Half a pound sliced mushrooms
  • 2 cups fresh spinach, coarsely chopped
  • 1/4 cup cooking sherry (optional)
  • 4 beaten eggs
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup Parmesan cheese

Instructions

Heat the olive oil and add the crumbled ground sirloin, chopped onions, and minced garlic. Cook until the beef is almost browned and the onions and garlic are tender. Add the sliced mushrooms and cook until they are soft. Add sherry to the mixture, heat about a minute, and stir in spinach and seasonings (oregano, nutmeg, salt, pepper). Cook the mixture until just heated throughout. Add the beaten eggs and cook, stirring, until the eggs are firm but still tender. Remove from the heat and stir in the Parmesan cheese.

And So...?

Sounds amazing, doesn't it? Now, I'm not going to pretend that a combination of eggs, ground meat, and cheese can be health-food, but I do think that a few adjustments could be made to the original recipe to reduce the calories, fat, and sodium, and maybe even give it a bit of a nutritional boost. Let's see what we can do.

The First (Main) Component

One pound of ground sirloin simmered in 1/4 cup (!) of olive oil. In my recipe I do the following:

  • change ground sirloin to lean (7 percent fat) ground turkey
  • reduce amount of meat from 1 pound (16 ounces) to 12 ounces
  • reduce amount of olive oil to 2 teaspoons

The Vegetables

I have no argument with any of the vegetables, or amounts, in the original recipe. Some say that kale is "healthier" than spinach, but if you look at the actual nutritional values, spinach vs. kale is pretty much a tie. Use whichever one you prefer (or have in your refrigerator).

Sherry?

Sherry can provide a wonderful sweet/nutty flavor to any dish. But 90 calories seems a bit much for such a fleeting benefit. I would omit the sherry. You really won't miss it.

Eggs

Eggs have gotten a bad rap. For a long time we were told that eggs contain cholesterol, and thus are evil. But nutritionists and medical research have now recognized that (keeping all things in moderation) dietary cholesterol has little impact on one's blood cholesterol. And when you consider that eggs are an excellent source of protein, minerals, vitamins...and are relatively inexpensive (may I say "cheep"?), you can safely include them in your diet. I limit myself to 2 eggs per week. Happy weekend!

For more information on the health benefit of eggs, take a look at this link from the BBC.

And the Final Ingredients

Seasonings and Parmesan cheese. Actually, Parmesan, in this case, is also a seasoning--not a main component. For that reason, I have reduced the amount from 8 tablespoons to 4. If you use a good-quality, flavorful Parmesan, you needn't use a ton. Just a delicate sprinkle will provide that salty/savory snap that we crave on the top of our most amazing "Joe's Eggs".

The New (And Improved) Carb Diva Joe's Special

INGREDIENTS

  • 2 teaspoons olive oil
  • 12 ounces ground turkey (7 percent fat)
  • 2 onions, finely chopped
  • 2 cloves garlic, finely minced
  • 1/2 pound sliced mushrooms
  • 2 cups of fresh spinach, coarsely chopped
  • 4 beaten eggs
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 4 tablespoons Parmesan cheese

INSTRUCTIONS

  1. Heat the olive oil in a large sauté pan over medium-high heat.
  2. Add the ground turkey, chopped onions, and minced garlic. Cook until the turkey is almost browned and the onions and garlic are tender.
  3. Add the sliced mushrooms and cook until they are soft. Stir in spinach and seasonings (oregano, nutmeg, salt, pepper). Cook the mixture until just heated through.
  4. Add the beaten eggs and cook, stirring, until the eggs are firm but still tender. Remove from the heat and stir in the Parmesan cheese.

So What is the Final Analysis?

Sirloin vs. ground turkey. I little or a lot of olive oil. Reducing the cheese. Omitting the sherry wine. Does it matter? Here are the results:

Nutrition Facts (4 servings)

 
Amount Per Serving
 
 
Original Recipe
Carb Diva Recipe
Calories
498.7
277.1
Total Fat
32.8 g
14.8 g
--- Saturated fat
9.8 g
4.7 g
--- Poly. Fat
2.3 g
1.3 g
--- Mono. Fat
12.6 g
3.9 g
Cholesterol
255.9 mg
249.6 mg
Sodium
920.6 mg
825.5 mg
Potassium
404.4 mg
399.5 mg
Total Carbohydrate
9.9 g
9.7 g
 
 
 

© 2016 Carb Diva

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Comments 17 comments

Carb Diva profile image

Carb Diva 4 months ago Author

Hi bravewarrior - Breakfast for dinner is so much fun--it's quicker to fix and we need not shun eggs as we were told to do years ago. Today's eggs are healthier. I personally think I would miss the ground turkey, but you could increase the mushrooms, perhaps even toss in some shitake's. Thanks for your comments.


bravewarrior profile image

bravewarrior 4 months ago from Central Florida

Like you, I prefer to try dishes that I don't normally make at home, when I eat out. And I prefer savory over sweet for breakfast. Love eggs - eggs Benedict, in particular. But I like to swap the Canadian bacon for a thick slice of tomato.

I love your version of Joe's special. Frankly, I think I'd omit the meat entirely. I like meat, but rarely order it when eating breakfast out.

You've made me hungry. Think I'll have breakfast for dinner tonight!


Venkatachari M profile image

Venkatachari M 5 months ago from Hyderabad, India

Yes, I do like tofu. I forgot about it while thinking of alternatives. That's a good suggestion from you. And, nutmeg is there. So, I can now prepare it and enjoy. Thanks for suggesting.


Carb Diva profile image

Carb Diva 5 months ago Author

Venkat - Do you like tofu? Firm tofu can make a pretty good substitute for scrambled eggs. Lentils might provide a reasonable protein alternative, but aren't necessary. The onions, garlic, and spinach of course are the real stars of the show here. Mushrooms too. Please don't omit the nutmeg if it is available. This is a well-seasoned dish but not spicy. Thank you, it was good to hear from you.


Venkatachari M profile image

Venkatachari M 5 months ago from Hyderabad, India

This looks pretty awesome. But, you know, I don't eat meat or eggs. So, I will have to look for some alternatives for these two ingredients. Ground lentils or pulses like that to compensate.


Carb Diva profile image

Carb Diva 5 months ago Author

Hi Flourish. I hope she likes it. Which version will you use (old or new)? Thanks so much.


FlourishAnyway profile image

FlourishAnyway 5 months ago from USA

I'm going to have to try making this for my daughter. I know she would love it.


Carb Diva profile image

Carb Diva 5 months ago Author

Kaili - Have you ever had Joe's Special? If you do try this recipe, please let me know. I would love to get your feedback. Thanks for stopping by.


Kaili Bisson profile image

Kaili Bisson 5 months ago from Canada

k, now I'm hungry...it is well after noon and I haven't had lunch yet. I would keep the sherry, as it will add a nice flavor, and most of the calories will burn off in the cooking anyway :-)


Carb Diva profile image

Carb Diva 5 months ago Author

John, if I could eat eggs every day I would be happy indeed. Perhaps in Heaven? A scramble is just so easy and, as I said, this one isn't pretty but it sure is tasty. Thanks for stopping by.


Carb Diva profile image

Carb Diva 5 months ago Author

Eric - You actually prepare some of these things? Ohmygoodness! That makes me a happy Diva indeed. Thank you so much. Let me know if your little man likes it.


Carb Diva profile image

Carb Diva 5 months ago Author

Bill, you know me--I'm always willing to help. Perhaps you should follow Eric's plan of breakfast for dinner. Actually I've been thinking of writing a hub on that very topic. Stay tuned.


billybuc profile image

billybuc 5 months ago from Olympia, WA

Oh my goodness! Can you say "starving?" This is cruel and unusual punishment as I sit at my desk this morning. Thanks a lot, Linda!


Ericdierker profile image

Ericdierker 5 months ago from Spring Valley, CA. U.S.A.

Fantastic I think all I need is the Turkey meat, everything is in the kitchen.

Get ready family we have a new Carb Diva recipe coming up. Sometimes I like to do a breakfast dinner. This just might fit.

Now I just cannot do 2 eggs per week - I think I would go into detox fits.

The way you describe the first few dishes was fantastic.


Jodah profile image

Jodah 5 months ago from Queensland Australia

Great hub, Linda. I adore eggs benedict for breakfast, and scrambled eggs are a favourite too. Your Carb Diva Joe's Special sounds like my kind of breakfast too...yummy.


Carb Diva profile image

Carb Diva 5 months ago Author

Jackie - I've not heard from you for a while. So glad to get this comment. Yes, I think that spinach is one of those little secrets you can interject into your kid's meals (if you pulverize it enough that they don't see the green). You don't need much; spinach is the amazing disappearing vegetable. Think of what happens when you take a 10 ounce bag of fresh spinach leaves and steam them. Poof! Almost nothing left.


Jackie Lynnley profile image

Jackie Lynnley 5 months ago from The Beautiful South

This sounds great and you know it was just a few short years ago I discovered how good spinach is in dishes. I just ate it because it was good for you, kind of grudgingly but once I started using it in everything including pizza I saw it really adds so much.

I will try this!

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