Warm, savory, and just a little sweet, this breakfast bowl is the kind of morning meal that actually keeps you full and satisfied for hours. Sage-spiced ground pork gets cooked down with tender diced apple, creating a deeply aromatic base that smells incredible the moment it hits the pan. Caramelized plantain slices bring a natural sweetness and satisfying chew, while a perfectly fried egg on top ties everything together into a complete, nourishing bowl. Every single ingredient here is naturally free of citrus — no juice, no zest, no hidden citrus-derived acids — so you can dig in without scanning labels or second-guessing a thing. The warm spices like cinnamon and ginger do all the heavy lifting in the flavor department, proving you don't need a squeeze of anything to make a dish pop. A drizzle of maple syrup at the end is optional but genuinely lovely if you want to lean into the sweet-savory contrast. This one works just as well for a leisurely weekend brunch as it does for a solid weekday meal prep situation.
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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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