This ham loaf is the perfect dish for a weekend brunch or a night when having breakfast for supper sounds super. A no-cook, mock Hollandaise sauce adds flavor.
- 2 eggs
- ⅓ cup apple cider
- ⅔ cup quick-cooking rolled oats
- ⅓ cup chopped green onions
- 1 Tablespoon Dijon-style mustard
- ½ teaspoon poultry seasoning
- 12 ounces ground pork
- 12 ounces ground cooked ham
- 8 eggs
- 2 6-ounce packages fresh baby spinach
- 2 Tablespoons vegetable oil
- Fresh dill
- 1 recipe Quick Hollandaise Sauce, recipe below
- Preheat oven to 350°F. In large bowl beat 2 eggs and cider with wire whisk to combine. Stir in oats, green onions, mustard, poultry seasoning, and 1/4 tsp. black pepper. Add pork and ham; mix well. Lightly pat mixture into an 8-inch-by-2-inch loaf pan.
- Bake for 1 to 1¼ hours or until an instant-read thermometer inserted into center of loaf reads 160°F. Spoon off fat. Let stand 10 minutes before serving.
- Meanwhile, in large skillet heat 1 Tablespoon hot oil over medium heat. Break half the eggs into skillet. Sprinkle with salt and pepper. Reduce heat to low. Cover and cook 3 to 4 minutes or until whites are completely set and yolks start to thicken. Repeat with remaining eggs. Remove from skillet; cover and keep warm.
- In same large skillet (wipe out pan with paper towel, if needed) cook spinach half at a time, 1 Tablespoon hot oil just until wilted. Remove from pan.
- To serve, place some spinach on plate. Top with ham loaf slice, egg, Quick Dill Sauce, and fresh dill.
Quick Dijon Sauce: In small saucepan stir together ½ cup sour cream, ½ cup mayonnaise, 2 teaspoons cider vinegar, and 1 teaspoon Dijon-style mustard. Cook and stir over medium-low heat until hot. Thin with milk.