Warm, savory, and just a little sweet, this breakfast bowl layers golden pan-fried plantains with spiced ground pork, tender sautéed apple, and a perfectly fried egg for a morning meal that genuinely earns the word "satisfying." The sage and cinnamon work together in a way that feels almost autumnal — fragrant and cozy without being heavy. Avoiding nightshades at breakfast is often trickier than it sounds, since so many morning staples sneak in paprika, chili powder, or hidden pepper blends, but every single ingredient here is naturally in the clear. Ripe plantains — the yellow ones with black spots — caramelize beautifully in coconut oil, giving you that soft, slightly sweet bite that anchors the whole bowl. The apple gets cooked right into the pork mixture, adding brightness and a gentle fruitiness that balances the savory spice blend. A drizzle of maple syrup at the end is optional, but it ties the sweet and savory elements together in a way that makes this feel like a proper weekend treat rather than a compromise meal.
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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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