Warm, savory, and just a little bit sweet, this breakfast bowl is the kind of morning meal that makes you actually want to get out of bed. Seasoned ground pork gets cooked down with fresh sage, cinnamon, and ginger, then tossed with softened caramelized apple for a combination that feels both cozy and surprisingly sophisticated. Ripe plantains — the kind with plenty of black spots — are pan-fried in coconut oil until deeply golden and tender, giving each bowl a naturally sweet, starchy base that holds everything together beautifully. A fried egg on top ties it all into a complete, protein-packed plate. Every ingredient here is whole and unprocessed, so there's no need to scan labels for hidden fermented additives or leavening agents that can sneak into packaged breakfast foods. The optional drizzle of maple syrup adds just enough contrast to make the sage and spice pop without tipping the bowl into dessert territory. It's a genuinely satisfying way to start the day without any shortcuts or compromises.
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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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