This San Francisco creation has been claimed to be created by almost every Joe who's owned a restaurant in the Bay area.  It's one of my all time favorite dishes for a quick brunch and easy to make in a small travel trailer galley because you only use two pans.

With the addition of ingredients as basic but as unlikely as ground beef and spinach, the namesake cook (probably Italian-American) turned straightforward scrambled eggs into a distinctive treasure of tastes. For a full sense of place, serve the eggs with good sourdough toast.

1 onion, chopped
1 lb. ground beef
1 TBS. butter
2 cups of fresh spinach,
1/2 tsp. each of thyme, basil and oregano
4 eggs
2 TBS. cream
3 TBS grated parmesan cheese

Fry the ground beef in a separate pan and drain the fat. 

In another pan, saute the onion in the butter and add the spinach and cool for one minute.  Beat the eggs together with the cream and seasonings and add to the pan. 

Scramble the eggs until almost done then add the ground beef and spinach mixture to the pan.  Top with the parmesan cheese and place under the broiler until brown and bubbly.