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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.