Joe's Special

First created to serve hungry Seattle musicians after the bars closed, Joe’s Special is an easy to prepare dish that that can be served for breakfast, brunch, lunch or dinner.
Photography By Jennifer Rubenstein | February 07, 2016


Heat the oil in a large non-stick skillet and add the diced onion. Cook for a few minutes and then add the mushrooms.

Cook the onions and mushrooms until the mushrooms begin to brown a bit. Remove the onion and mushroom mixture from the pan to a heat proof bowl.

Add the ground beef to the skillet and, breaking it up with a wooden spoon or spatula, cook until it is no longer pink. Remove any accumulated fat from the pan.

Add the mushroom-onion mixture and the chopped spinach.

Cook for a few minutes just until the spinach wilts, then add the eggs and stir for about 3-5 minutes or until the eggs are set.

Add salt and pepper to taste, top with green onions and cheese.

Serve immediately.

Cook’s Note: Saint Adrian’s Meats & Sausages dry ages their ground beef for 21-18 days.

Recipe courtesy of our friends and local butchers, Saint Adrian Meats & Sausage located in Lebanon Indiana.

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  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 pound sliced mushrooms, cremini or button
  • 1 pound Saint Adrian’s Meats & Sausages dry aged ground beef*
  • 1 pound fresh spinach, washed, dried and chopped into thin ribbons
  • 6 eggs, lightly beaten
  • Salt and pepper
  • ½ cup finely chopped green onions, tops only
  • 1/4 cup finely grated Parmesan cheese
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