Brussels Sprouts Breakfast Bowl with Poached Eggs

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.

Remove the tray, add the Hazelnuts (1/4 cup) , and return to the oven for an additional 3-5 minutes of cooking.

For the dressing, add Olive Oil (1/4 cup) , Lemon Juice (3 Tbsp) , 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 other container with a tight fitting lid. Cover tightly and shake until well combined. Store unused dressing in the refrigerator.

Poach the Eggs (3) to your desired doneness.

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.

Garnish with Fresh Herbs (to taste) , Scallions (to taste) , and Smoked Paprika (to taste) . Serve immediately. Enjoy!