Joe's Special (From Simply Recipes)
Eric made us this delicious gluten-free breakfast this morning! The first time he ate it was back in the 80's, in San Francisco. If you like this kind of breakfast, you should definitely give this one a try.
I copied the recipe he used, nearly verbatim from Simplyrecipes.com, a wonderful website with plenty of delicious recipes.
Ingredients
2 tablespoons unsalted butter
8 ounces cremini mushrooms, sliced
1 medium yellow onion, diced
4 cloves garlic, chopped
1 teaspoon salt, divided
1 (6-ounce) bag baby spinach (8 cups)
1 pound 85% to 95% lean ground beef (we used sliced sirloin steak)
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
6 large eggs
1 teaspoon Tabasco sauce, optional
Sliced GF bread or rolls, to serve
Cook the mushrooms:
Melt the butter in a large (12-inch) skillet over medium heat. Add the mushrooms in a single layer and leave them alone, without stirring, until they begin to brown, about 5 minutes.
Cook the onions:
Add the onions, garlic, and 1/2 teaspoon of the salt to the mushrooms. Cook, stirring occasionally, until the onions are softened and the garlic has lost its raw bite, 5 more minutes.
Wilt the spinach:
Add the spinach to the skillet, stirring it into the other ingredients for a couple minutes so that it wilts and reduces in volume.
When the spinach has just barely wilted, transfer everything from the skillet to a large, shallow serving bowl.
Cook the ground beef (or sliced steak):
Add the ground beef or steak to the empty skillet over medium heat. Sprinkle the Worcestershire sauce, pepper, nutmeg, and remaining 1/2 teaspoon of salt over the top. Cook the beef, breaking it up with your spatula into crumbles.
Continue to cook until the beef is fully cooked through with no trace of pink remaining, 8 to 10 minutes.
Transfer the cooked beef to the serving bowl with the sautéed vegetables. Pour off any fat still in the pan, leaving just a thin film to cook the eggs. (Add a teaspoon of cooking oil or butter if the pan seems dry.)
Scramble the eggs:
Return the pan to the stove and reduce the heat to medium low. In a medium mixing bowl, whisk the eggs with Tabasco (if using), just until thoroughly combined.
Pour the eggs into the skillet, and scramble just until the curds are barely wet and beginning to break apart, stirring often, about 5 minutes.
Mix everything together and serve:
Add the cooked beef and vegetables back to the skillet, breaking up the eggs into bite sized pieces and stirring everything together until evenly combined.
Transfer everything back to the serving bowl and serve hot, with a side of GF bread.
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