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Sweet Chilli Haggis Breakfast Bowl

A delicious, high protein breakfast

Prep: 5 mins Cook: 15 mins


  • 200g Macsween Highland Veggie Crumble
  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 garlic clove, minced
  • 1-2 tbsp sweet chilli sauce
  • 50-75 ml water
  • Salt and pepper to taste
  • 2 eggs
  • 1 tbsp vinegar
  • 1 avocado
  • 2-3 cherry tomatoes
  • A handful of rocket


  1. Heat oil in a frying pan and cook the onion and garlic over low heat for 5 minutes, add crumbled Highland Veggie Crumble, sweet chilli sauce, water, salt and pepper, stir to combine and let it heat through until piping hot for 10min.
  2. Meanwhile fill a small saucepan with water and bring it to a boil. Add vinegar and turn the heat down.
  3. Crack the eggs carefully into individual cups and then gently tip them into the simmering water. Cover with a lid and poach for 3-4 minutes. Remove with a slotted spoon and trim the edges with a knife.
  4. Build your protein breakfast bowl by topping the sweet chilli Highland Veggie Crumble with a poached egg, sliced avocado, cherry tomatoes and rocket. Drizzle with additional sweet chilli sauce if desired.