Joes special is a scramble of meat, spinach, onions, eggs, and parmasan cheese that is a popular dish on the west coast of the United State from San Francisco to Seattle. The original is said to come from a place in San Francisco named Joes', but there is some dispute up and down the coast where it was first served. I served when I was working as a cook in Seattle and Montana. At The Shack in Missoula, Mt. I made it as a special substituting morels, chanterelles, or whatever fresh mushroom our mushroom seeker found. My version substitutes pork sausage for the ground beef of the original. —Jeffro
1 big eater or 2 regular people
spinach, romaine, or other green
cooked and drained bulk pork country sausasage, drained. Or 1/4 cup sauteed mushrooms.
diced onion, leek white, ramps or, shallots
Heat an 8" or 10" egg pan or cast iron skillet over medium high heat. When you can feel the heat if you hold your hand near the surface of the skillet, add the oil. When the oil begins to quiver, add the onions, cook them until they are at least translucent, but don't burn them. Add the well drained spinach and heat through. Add the sausage, heat it through. With your dominate hand, shake the pan forward and back. With the other hand, add the eggs and stir the pan until the eggs begin to set. Add the cheese and stir briefly. Pour onto two plates, garnish with a little more parm and serve