Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C) and spray baking sheet with nonstick cooking spray.
Step 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.
Step 3
Remove the tray, add the
Hazelnuts (1/4 cup)
, and return to the oven for an additional 3-5 minutes of cooking.
Step 4
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.
Step 5
Poach the
Eggs (3)
to your desired doneness.
Step 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.
Step 7
Garnish with
Fresh Herbs (to taste)
,
Scallions (to taste)
, and
Smoked Paprika (to taste)
. Serve immediately. Enjoy!
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