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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 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
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.