Joe's Special, Laura Style

Every breakfast place in the San Fransisco area seems to have their version of Joe's Special - a local classic, invented in a restaurant in SF in the 30's. My version has a greater proportion of eggs, and the addition of ground coriander (and preferably chard over spinach). (Traditional versions have 4 eggs per pound of ground beef.) I often double everything but the eggs and refrigerate or freeze half before proceeding. We more often have this for dinner than breakfast.

Prep Time: 10 minutes

Ingredients:

• 6 eggs
• 1/2 lb lean ground beef
• 2 Tablespoons olive oil
• 1 cup sliced mushrooms (I like shitaki for this, but use any kind)
• 2 cloves garlic, pressed or minced
• 1 10 oz package frozen or raw spinach or one bunch spinach leaves, or chard (my favorite)
• 2 t ground coriander (seed)
• 2 t Worcestershire sauce
• Salt and pepper to taste (I like quite a lot of pepper)
• A shot of hot sauce (totally optional, and not traditional)

Preparation:

1. A large nonstick skillet with the oil.

2. Thaw the spinach if you're using frozen.

3. Cook the meat. When it's mostly cooked, put in everything else except for the spinach and the eggs.

4. When the mushrooms are mostly cooked, add the spinach and continue until it is all hot.

5. Beat eggs with a little more salt and pepper. Add to pan and cook.

6. Optional: Sprinkle with Parmesan cheese.

Nutritional Information:Makes three servings, each with 3 grams effective carbohydrate plus 4.5 grams fiber, 31 grams protein, and 392 calories.

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