West Coast Joe's Special Scramble
A savory scramble of eggs, spinach, pork sausage, and Parmesan, inspired by the classic San Francisco Joe's Special.
- Prep5 min
- Cook10 min
- Total15 min
- DifficultyEasy
- Servings2
This scramble is a beloved West Coast classic, from San Francisco to Seattle, often served for breakfast or brunch. It's a hearty, satisfying dish that comes together quickly in a single skillet.
My version uses pork sausage instead of the traditional ground beef, and you can easily swap in mushrooms for a vegetarian twist. It's perfect for a lazy weekend morning or a quick weeknight dinner.
Ingredients
Servings
Converted amounts are rounded.
Method
- Heat an 8-inch or 10-inch egg pan or cast iron skillet over medium-high heat. When you can feel the heat by holding your hand near the surface, add the oil.
- When the oil begins to shimmer, add the diced onion and cook until translucent, about 2-3 minutes, without browning.
- Add the well-drained spinach and cook, stirring, until wilted and heated through.
- Add the cooked sausage (or mushrooms) and cook until heated through.
- With your dominant hand, shake the pan back and forth. With the other hand, pour in the beaten eggs and stir continuously until the eggs begin to set.
- Add the grated Parmigiano-Reggiano and stir briefly to combine.
- Divide the scramble between two plates, garnish with extra Parmesan, and serve immediately.
💡 Tips
- Use a well-seasoned cast iron skillet for the best flavor and non-stick performance.
- If using mushrooms, slice them and sauté in the oil before adding the onions.
- Don't overcook the eggs; they should be soft and creamy.
Inspired by a recipe from Food52