Prep 40 mins
Cook 1 hr
This is basically a meatloaf made with ground pork and ham, served on a bed of baby spinach, with an egg on top. The loaf itself can be prepared ahead of time and reheated in a skillet or in the microwave oven. Because there is ham in this, the loaf will look a little "pink," but you will know it's done if your instant read thermometer reaches 160 degrees F. From Better Homes and Gardens.
- 2 eggs
- 1⁄3 cup apple cider
- 2⁄3 cup quick-cooking rolled oats
- 1⁄3 cup green onion, chopped
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon poultry seasoning
- salt & freshly ground black pepper
- 12 ounces ground pork
- 12 ounces ground cooked ham
- 1 tablespoon oil
- 8 eggs
- 2 tablespoons oil
- 2 (6 ounce) packagesfresh Baby Spinach
Quick Dill Sauce
- 1⁄2 cup sour cream
- 1⁄2 cup mayonnaise
- 2 teaspoons cider vinegar
- 1 teaspoon Dijon mustard
- milk, optional to thin sauce
- fresh dill
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together eggs and cider; stir in oats, green onions, mustard, poultry seasoning, and pepper.
- Add pork and ham and mix well; lightly pat mixture into a loaf pan.
- Bake to an internal temperature of 160 degrees F, about 1 to 1 1/4 hours; let sit 10 minutes and spoon off any accumulated fat.
- Meanwhile, in a large skillet, heat oil over medium heat.
- Break 4 eggs into the skillet, season with salt and pepper; reduce heat to low, cover and cook until whites are set and yolks begin to thicken, 3 to 4 minutes.
- Repeat with remaining 4 eggs; remove from skillet and keep warm.
- Wipe out skillet and cook the spinach, in two batches, in oil just until wilted; remove from pan.
- To make the dill sauce, in a small saucepan, over medium low heat, combine sour cream, mayonnaise, vinegar, and mustard; cook, while stirring, until hot (thin with milk if needed).
- To serve, place some spinach on the plate, top with a meatloaf slice, and an egg; top with dill sauce and fresh dill.