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RECIPE
17 INGREDIENTS 7 STEPS 35min

Brussels Sprouts Breakfast Bowl with Poached Eggs

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!
Brussels Sprouts Breakfast Bowl with Poached Eggs Recipe | SideChef
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!
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
35min
Total Time
$5.47
Cost Per Serving

Ingredients

Servings
2
US / METRIC
16
Brussels Sprouts , roughly chopped
1/2
Red Onion , sliced
to taste
Garlic Salt
1/4 cup
Hazelnuts , roughly chopped
1/2 cup
Cotija Cheese , crumbled
to taste
Fresh Herbs
1/4 cup
2 Tbsp
Water
2 Tbsp
2 Tbsp
1/2 tsp
Garlic Salt
1/2 tsp
Freshly Ground Black Pepper
to taste
Scallions , finely chopped
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
701
FAT
55.6 g
PROTEIN
22.6 g
CARBS
33.8 g

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.

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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Nutrition Per Serving
Calories
701
% Daily Value*
Fat
55.6 g
71%
Saturated Fat
12.9 g
64%
Trans Fat
0.0 g
--
Cholesterol
305.6 mg
102%
Carbohydrates
33.8 g
12%
Fiber
5.6 g
20%
Sugars
23.2 g
--
Protein
22.6 g
45%
Sodium
1073.3 mg
47%
Vitamin D
1.6 µg
8%
Calcium
402.3 mg
31%
Iron
3.6 mg
20%
Potassium
602.2 mg
13%
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