Here on the homestead, mornings start early, often before the sun even thinks about peeking over the horizon. And without fail, the comforting sounds and aromas emanating from our kitchen signal the start of Joe’s daily ritual: crafting his famous “Joe’s Special Scramble.” It’s more than just breakfast; it’s the fuel that powers our day, made with a love and dedication that I cherish.
This scramble, a hearty and beefy concoction, has become Joe’s signature. He’s perfected it over time, always tweaking a little here and there, but the core remains the same – a celebration of wholesome, homegrown, and locally sourced ingredients. He takes such pride in what goes into our meals, and his commitment to quality truly shines through in this dish.
First things first, Joe reaches for the beef tallow or sometimes the lard we render ourselves. He’s a firm believer in these traditional fats, understanding their benefits for both flavor and cooking. He often jokes that olive oil is for salads, but for a good, solid scramble, you need the real stuff. The gentle sizzle as it melts in our big cast iron skillet is the first note in the morning symphony.
Next comes the grass-fed ground beef. Joe is particular about where our meat comes from, always favoring the local farmer down the road who raises his cattle on lush pasture. He knows the farmer by name, knows how the animals are treated, and that connection to the source is so important to him. The rich, earthy aroma as the beef browns and crumbles in the hot fat is enough to wake even the sleepiest among us.
While the beef is doing its thing, Joe gets to work on the onions. He prefers the ones we’ve grown ourselves, often still with a bit of garden soil clinging to their papery skins. He chops them with a practiced hand, the rhythmic thud of the knife on the wooden board a familiar morning sound. Then come the sliced fresh mushrooms. If it’s a good season, he might have even foraged some from the woods, a little treasure he brings back with a twinkle in his eye. Otherwise, he picks up organic ones from the farmers market, always supporting local growers.
Garlic is a non-negotiable for Joe. He crushes those cloves with gusto, the pungent aroma adding another layer to the building flavors. He’s convinced it keeps the morning grumps away!
Then comes the spinach. He always insists on fresh, and during the warmer months, it’s often from our own little patch. He roughly chops it and adds it to the skillet, watching it wilt down into the savory mixture, a boost of green goodness to start our day.
The subtle warmth of ground nutmeg and the earthy notes of dried oregano are Joe’s secret weapons. He adds just the right amount, a little sprinkle here and there, a touch of culinary magic that elevates the simple scramble. He’s got his own little spice jars, labeled with his neat handwriting.
And finally, the eggs. Our happy hens, pecking around in the yard, provide us with the most beautiful, golden-yolked eggs. Joe collects them every evening, and in the morning, he cracks them into a bowl with a satisfying thwack. He believes in pasture-raised eggs for their superior flavor and nutrition.
Watching Joe in the kitchen each morning is a comforting ritual. He moves with a quiet efficiency, his movements familiar and practiced. The sizzle, the chopping, the stirring – it’s all part of the rhythm of our homestead life.
This Joe’s Special Scramble isn’t just a quick breakfast for us; it’s a symbol of Joe’s dedication to our family and his commitment to providing us with the best possible start to our day. It fuels our bodies for whatever tasks lie ahead, from tending the garden to caring for the animals. It’s a hearty, flavorful dish made with love, and I wouldn’t trade Joe’s morning masterpiece for anything. It truly is the special in our Joe’s Special.
Joe’s Special Scramble
Ingredients
- 2 tbsp Beef Tallow or Lard Use traditional animal fat like beef tallow or lard instead of olive oil. Provides beneficial fatty acids and is more heat-stable.
- 2 lb Grass-fed Ground Beef Grass-fed beef is higher in nutrients and lower in inflammatory fats compared to conventionally raised beef.
- 2 medium Onions chopped
- 1 (8 ounce) Sliced Fresh Mushrooms Choose organic mushrooms if available, to minimize pesticide exposure.
- 2 cloves Garlic minced
- 10 ounces Fresh Chopped Spinach Use fresh spinach instead of frozen to avoid potential additives. Ensure it's organic if possible.
- ½ tsp Ground Nutmeg
- ½ tsp Dried Oregano Ensure it's organic if possible.
- to taste Sea Salt and Black Pepper Use sea salt for its mineral content.
- 6 Pasture-Raised Large Eggs Pasture-raised eggs are richer in nutrients and have a better omega-3 to omega-6 ratio.
Instructions
- Heat beef tallow or lard in a large skillet over medium-high heat. Add grass-fed ground beef; cook and stir until browned and crumbly, about 8 minutes.
- Pour off any excess grease, then stir in onions, mushrooms, and garlic. Reduce the heat to medium, cover, and cook until onion has softened and turned translucent, about 5 minutes.
- Stir in spinach, nutmeg, oregano, sea salt, and black pepper; cook until spinach is wilted, 3 to 4 minutes."
- Reduce the heat to medium-low. Add pasture-raised eggs to the skillet; cook and scramble until incorporated with beef and spinach mixture and cooked to your liking, 4 to 6 minutes.
Notes
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