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!