RECIPE
17 INGREDIENTS7 STEPS35MIN

Brussels Sprouts Breakfast Bowl with Poached Eggs

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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
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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!

35MIN

Total Cooking Time

17

Ingredients
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
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
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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.

Directions

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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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