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1. Preheat oven to 350 degrees 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 8x4x2-inch loaf pan.
2. Bake for 1 to 1-1/4 hours or until an instant-read thermometer inserted into center of loaf reads 160 degrees F. Spoon off fat. Let stand 10 minutes before serving.
3. Meanwhile, in large skillet heat 1 Tbsp. 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 Tbsp. hot oil just until wilted. Remove from pan.
5. To serve, place some spinach on plate. Top with ham loaf slice, egg, Quick Dijon Sauce, and fresh dill.
1. In small saucepan stir together sour cream, mayonnaise, cider vinegar, and mustard. Cook and stir over medium-low heat until hot. Thin with milk.