This Brussels Sprouts Breakfast Bowl with Poached Eggs embodies everything you might crave for the first meal of the day. It's hardy, crunchy, full of flavor, and pretty much a party in your mouth!
Total Time
35min
0.0
0 Ratings
Author: Lemons and Basil
Servings:
2
Ingredients
•
16
Brussels Sprouts
, roughly chopped
•
1/2
Red Onion
, sliced
•
to taste
Ground Black Pepper
•
to taste
Garlic Salt
•
4
Tbsp
Hazelnuts
, roughly chopped
•
1/2
cup
Cotija Cheese
, crumbled
•
3
Eggland's Best Classic Eggs
•
to taste
Fresh Herbs
•
to taste
Smoked Paprika
•
4
Tbsp
Olive Oil
•
1
Lemon
, juiced
•
2
Tbsp
Water
•
2
Tbsp
Parmesan Cheese
, grated
•
2
Tbsp
Honey
•
1/2
tsp
Garlic Salt
•
1/2
tsp
Freshly Ground Black Pepper
•
to taste
Scallions
, finely chopped
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C) and spray baking sheet with nonstick cooking spray.
2.
Spread Brussels Sprouts (16) and Red Onion (1/2) in a single layer, sprinkle with Ground Black Pepper (to taste) and Garlic Salt (to taste), then roast in the oven for 10 minutes. Check frequently to make sure they don’t burn.
3.
Remove the tray, add the Hazelnuts (4 Tbsp), and return to the oven for an additional 3-5 minutes of cooking.
4.
For the dressing, add Olive Oil (4 Tbsp), juice from Lemon (1), Water (2 Tbsp), Parmesan Cheese (2 Tbsp), Honey (2 Tbsp), Garlic Salt (1/2 tsp), and Freshly Ground Black Pepper (1/2 tsp) to a small glass mason jar or another container with a tight-fitting lid. Cover tightly and shake until well combined. Store unused dressing in the refrigerator.
5.
Poach the Eggland's Best Classic Eggs (3) to your desired doneness.
6.
To assemble bowls, divide cooked Brussels sprouts, onions, and hazelnuts evenly between two bowls, then top with Cotija Cheese (1/2 cup) and poached eggs.
7.
Garnish with Fresh Herbs (to taste), Scallions (to taste), and Smoked Paprika (to taste). Serve immediately. Enjoy!
Author's 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.
Nutrition Per Serving
CALORIES
699
FAT
54.5 g
PROTEIN
22.9 g
CARBS
36.0 g
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