Toast the pecans in a 350-degree oven for about 7 minutes. Remove and chop. Toss into a large bowl, covered with a plate to keep warm.
Chop and microwave sweet potatoes until they’re 99% done. Set aside.
Chop and sauté onions in a little oil. Add the microwaved sweet potatoes near the end to crisp them up a bit. Add the sweet potatoes and onions to the pecan bowl.
Sauté Brussels sprouts until crispy. Add more oil to your pan, if needed. Add the garlic halfway through to brown. Add Brussels and garlic to pecan bowl.
Add the cranberries, chopped apple, chopped fresh sage, and fresh spinach to the pecan bowl, no cooking required. The spinach will steam from the heat of the other ingredients. No sweat.
Now, get ready to multitask… start cooking your pork in the skillet, add oil if needed, and chop chop chop with your spatula to break it apart. That piggy meat will release some juices, so don’t go crazy with the oil.
While the pork is cooking, poach or fry your eggs. 2 – 4 minutes will do it for the poachers.
When the pork is done, add it to the pecan bowl and stir the whole mess together.
Plop some of that goodness into a bowl designed for eatin’ and add an egg, or two if you’re building muscle and need that extra protein.
Works great for leftovers - breakfast, lunch, or dinner. All you have to do is make fresh eggs.Yum.