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 ground pork gets seasoned with fresh sage, cinnamon, and ginger before hitting a hot skillet, so every crumble is deeply savory with just a whisper of warmth. Ripe plantains — the yellow-with-black-spots kind — cook in coconut oil until their edges turn deep golden and their centers go soft and sweet, making them the perfect starchy base for everything piled on top. A drizzle of maple syrup at the end ties the sweet and savory elements together without overwhelming the dish. Every ingredient here is naturally free from peanuts and peanut-derived oils, so there's no label-scanning or substitution stress — just straightforward whole-food cooking. It's a satisfying, protein-packed start to the day that works just as well for a leisurely weekend brunch as it does for meal-prepped weekday mornings.
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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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