Brussels Sprouts Breakfast Bowl with Poached Eggs

Preheat oven to 400 degrees F (200 degrees C) and spray baking sheet with nonstick cooking spray.

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), 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.

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!