Farmer's breakfast with broccoli and mettenden

Ingredients for 4 servings:

• 800 g potatoes, waxy
• 3 onions
• 2 tbsp rapeseed oil or sunflower oil
• 600 g broccoli
• 2 Mettenden (approx. 100 g each)
• 1 bunch of chives
• 6 m.-sized eggs
• Salt and pepper, black, from the mill
• 225 ml milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Peel, wash, and dice the potatoes. Peel and slice the onions. Heat the rapeseed or sunflower oil in a deep, ovenproof pan and fry the diced potatoes for about 15 minutes, turning occasionally. Add the onion strips about five minutes before the end of the cooking time. Rinse and trim the broccoli, divide it into small florets, and blanch it in boiling, lightly salted water for about three minutes. Then remove it, refresh it in ice water, and drain well. Slice the mettenden (meatballs). Rinse the chives, shake them dry, and cut them into fine rolls. Whisk the eggs with the milk, stir in half of the chives, and season with a little salt and a few turns of freshly ground black pepper. Add the broccoli florets and the Mettenden sausages to the potato cubes in the pan, pour the egg mixture evenly over them, and let them set in a preheated oven at 200°C (top/bottom heat, 175°C fan-assisted) for about 45 minutes. Cover with aluminum foil about 20 minutes before the end of the cooking time. Then remove from the oven and sprinkle with the remaining chives. Serve with a fresh salad.