Heat oil in a frying pan and cook the onion and garlic over low heat for 5 minutes, add crumbled Scottish Veggie Crumble, sweet chilli sauce, water, salt and pepper, stir to combine and let it heat through until piping hot for 10min.
Meanwhile fill a small saucepan with water and bring it to a boil. Add vinegar and turn the heat down.
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.
Build your protein breakfast bowl by topping the sweet chilli Scottish Veggie Crumble with a poached egg, sliced avocado, cherry tomatoes and rocket. Drizzle with additional sweet chilli sauce if desired.