Brazil Nut Free Paleo Apple-Sage Plantain Breakfast Bowls
Warm spiced pork, caramelized plantains, and a perfectly fried egg come together in a breakfast bowl that feels indulgent but is built entirely from whole, unprocessed ingredients. The ground pork gets seasoned with fresh sage, cinnamon, and ginger before being browned and tossed with softened diced apple ā a combination that hits that sweet-savory note you didn't know you needed before noon. Ripe plantains, cooked in coconut oil until deeply golden, bring a natural sweetness and satisfying chew that makes this bowl feel genuinely hearty. Every single ingredient here is straightforward and easy to source, so there's no need to scrutinize labels for hidden additives or worry about cross-contact from mixed-nut products. A drizzle of maple syrup at the end is optional but honestly worth it, tying all the flavors together in the best possible way. This is the kind of breakfast that keeps you full for hours and makes you actually look forward to getting out of bed.
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Learn more āIngredients
4 servings
For the pork
- 1 lb ground pork
- 2 tbsp fresh sage, finely chopped
- 1 tsp ground cinnamon
- Ā½ tsp ground ginger
- Ā¼ tsp black pepper
- Ā¾ tsp salt
- 1 tbsp avocado oil
- 1 medium apple, cored and diced (about 1 cup)
For the plantains
- 2 ripe plantains (yellow with black spots), peeled and sliced Ā½-inch thick on the diagonal
- 2 tbsp coconut oil
- Ā¼ tsp salt
For the eggs
- 4 large eggs
- 1 tbsp avocado oil
For serving
- 1 tbsp fresh sage leaves, whole (optional)
- 1 tbsp maple syrup, for drizzling (optional)
Instructions
- 1
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.
- 2
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 6ā8 minutes until browned throughout with no pink remaining and an internal temperature of 160Ā°F (71Ā°C). Transfer the cooked pork to a bowl and set aside, leaving any rendered fat in the skillet.
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