Warm spiced pork, caramelized apple, golden pan-fried plantains, and a runny fried egg — this breakfast bowl is the kind of morning meal that makes you actually want to get out of bed. The sage and cinnamon work together beautifully with the sweetness of ripe plantains and diced apple, creating a savory-sweet balance that feels indulgent without being heavy. Every single ingredient here is naturally free of grains and gluten-containing cereals, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your morning routine. Ripe plantains — the yellow ones with black spots — are key to getting that deep golden crust and tender interior, so don't rush the pan. Avocado oil and coconut oil handle the cooking duties, keeping everything clean and paleo-friendly from start to finish. A drizzle of maple syrup at the end is optional but genuinely transforms the whole bowl into something that feels almost restaurant-worthy. This is the kind of recipe that earns a permanent spot in your weekend rotation.
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In a large bowl, combine the ground pork, chopped sage, cinnamon, ginger, black pepper, and 3/4 tsp salt. Mix with your hands until the spices are evenly distributed throughout the meat.
Heat 1 tbsp avocado oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the seasoned pork and cook, breaking it into small crumbles with a spatula, for 6–8 minutes until browned throughout with no pink remaining and an internal temperature of 160°F (71°C). Transfer the cooked pork to a bowl and set aside, leaving any rendered fat in the skillet.
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