Teriyaki pancakes with broccoli, sausage, and fried eggs

Ingredients:

• 6 pork sausages, cut in half crosswise
• 340 g broccoli florets
• 1/4 cup vegetable oil + extra for the frying pan
• 1.5 cups of flour
• 2 tsp baking powder
• 6 large eggs
• 1 cup of milk
• 3 tablespoons teriyaki sauce
• 3 green onions, thinly sliced
• 1 tsp. dark sesame oil
• 1 tsp. rice vinegar

Preparation:

1. Preheat oven to 230°C (430°F). Combine the sausage, broccoli, and 1 tablespoon of vegetable oil, season with a pinch of salt and black pepper; place on a baking sheet. Bake, stirring occasionally, until the sausage and broccoli are golden brown, 25-30 minutes.
2. Meanwhile, in a large bowl, whisk together the flour, baking powder, 1/4 teaspoon salt, and 1/2 teaspoon black pepper; make a well in the center. Place the yolks of 2 eggs in this well; place the whites in another large bowl. Whisk the milk, 2 tablespoons vegetable oil, and 1/2 tablespoon teriyaki sauce into the yolks, then fold in the flour; add the green onions. Beat the egg whites until stiff peaks form; fold into the batter.
3. Heat a large nonstick skillet over medium-high heat and brush with vegetable oil. Pour 1/4 cup of batter into the skillet for each pancake. Cook, turning once, until golden brown, about 4 minutes. Keep the finished pancakes warm on a baking sheet in the oven.
4. Heat the remaining 1 tablespoon of vegetable oil in a skillet and crack in the remaining 4 eggs; season with salt and pepper. Cook until the whites are set but the yolks are still runny, 3 minutes. In a small bowl, combine the remaining 2.5 tablespoons of teriyaki sauce, sesame oil, vinegar, and 1 teaspoon of water.
5. Divide pancakes, broccoli, sausage, and eggs among plates. Serve with sauce.