Brussels Sprouts Breakfast Bowl with Poached Eggs

This Brussels Sprouts Breakfast bowl embodies everything I crave for my first meal of the day – it’s hardy, crunchy, full of flavor and pretty much an all around party in your mouth! 🙌🏻

For those of you who follow me on Instagram, I shared this photo a few weeks ago and am FINALLY getting the recipe up! This Brussels Sprouts Breakfast Bowl with Poached Eggs is my version of Biscuit Love’s Lindstrom dish, which I had on Mother’s Day and absolutely LOVED! I couldn’t wait to recreate it here at home, and was really pleased with the outcome!

There are so many good things working together here. First, the Brussel Sprouts – I’ve always liked Brussels Sprouts, but they were never a staple in my house. That is until about a year ago when I picked some up one week at Sprouts and decided to throw them in with my morning veggies and eggs – I’ve been hooked since!

Reasons to love this Brussels Sprouts Breakfast Bowl with Poached Eggs:

• Loaded with veggies, a great start to the days
• Bursting with flavor
• Poached eggs, need I say more?
• Great source of fiber and protein
• Gluten-Free

For this breakfast bowl, I opted to roast the Brussels Sprouts and red onions until the outside edges were lightly brown and a little crispy. The red onions add a touch of sweetness to the inherently earthy Brussels sprouts, and together they create the perfect base for this dish. The bright Lemon Parmesan Vinaigrette complements the natural savory flavor of the Brussels sprouts, while the toasted hazelnuts add a lovely nutty flavor. The crumbled Cotija cheese rounds out the overall combination with its aged, salty Parmesan flavor.

And then there’s the poached egg – one of my favorite ways to eat eggs! I think sometimes they seem intimidating to make, but there’s really very little to it, and the soft yoke and tender whites are worth every bit of extra effort. With that said, an over-easy fried egg would have a very similar effect if poached isn’t your thing.

But I promise, if you like Brussels sprouts, nuts, cheese and eggs, do yourself and favor and combine them all to make this Brussels Sprouts Breakfast Bowl with Poached Eggs! And then let me know what you think! :)

Print Recipe

4 from 1 vote

Brussels Sprouts Breakfast Bowl with Poached Eggs

This Brussels Sprouts Breakfast Bowl with Poached Eggs embodies everything I crave for the first meal of the day - it's hardy, crunchy, full of flavor and pretty much a party in your mouth! TRY IT!

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Breakfast

Cuisine: American

Keyword: breakfast bowl, brussel sprouts, poached eggs

Servings: 2

Author: Kaylee Pauley

Ingredients

• 16 Brussels sprouts roughly chopped - pepper garlic salt
• 1/2 red onion sliced
• black Pepper and garlic Salt
• 1/4 cup hazelnuts. roughly chopped
• 2 ounces Cotija cheese crumbled
• 2-4 poached eggs {depending on your appetite}
• fresh herbs/greens onions
• smoked paprika
• LEMON PARMESAN VINAIGRETTE
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 2 tbsp water
• 2 tbsp grated parmesan cheese
• 2 tablespoon honey
• 1/2 teaspoon garlic salt
• 1/2 tsp fresh ground pepper

Instructions

• Preheat oven to 400 degrees and spray baking sheet with nonstick cooking spray.
• Spread chopped Brussels sprouts and sliced red onion in single layer, sprinkle with fresh ground pepper and garlic salt, then roast in the oven for 10-15 minutes or until tender soft. Check frequently to make sure they don’t burn.
• When the Brussels sprouts have about five more minutes left, remove the tray, add the chopped hazelnuts and return to the oven for the last 3-5 minutes of cooking.
• While the Brussels sprouts and onions cook, add water to medium sauce pan {deep enough to fully cover an egg} along with a tsp of salt and white vinegar, bring to a low boil over medium heat.
• Add egg {one at a time} to a small bowl and set aside, when the water has reached a low boil, use a spoon or spatula to stir the water so it's all moving in one direction.
• Carefully drop the egg into the center of the whirlpool - this method keeps the whites from feathering out. Leave the egg for three minutes, then carefully remove with a slotted spoon. Repeat.
• For the dressing, add all ingredients to a small glass mason jar or other container with a tight fitting lid, cover tightly and shake until well combined. Store unused dressing in the refrigerator.
• To assemble bowls, divide cooked Brussels sprouts, onions, and hazelnuts evening between two bowls, then top with crumbled Cotija cheese, poached eggs, and garnish with fresh chopped herbs, green onions, and a little smoked paprika. Serve immediately!

Notes

The dressing makes more than you'll need for just this dish, but I loved using it on my salads. For the leftover dressing, once it has been refrigerated, allow it to come to room temperature, then shake well before drizzling over roasted veggies or a salad.