Heat a saute pan over medium heat. Once hot, add the olive oil.
Form the lean ground pork sausage into a patty. Feel free to add more than ¼ cup of meat, but don't go too crazy here. Remember: you're trying to make a healthier breakfast dish.
Cook the patty in the pan for about 2-3 minutes on each side, just until you get a beautiful crispness to the outside of the patty all around.
Remove from heat when cooked thoroughly and set aside on a plate.
Using the same pan, add the spinach. Mix around until the leaves are all just barely shiny thanks to the oil, and then add your garlic. Swirl the garlic and spinach around a bit, for about one minute, and then add the sage leaves. Be sure to turn the sage leaves over so that both sides get all crisped up.
Once the spinach is cooked to your taste, remove from the pan and place on the plate either on top of or below the sausage patty. I like spinach to be just slightly wilted but not soggy. The sage leaves should be crispy, so leave them in for another minute if they are not done at the same time as the spinach. Remove and set them to the side of your plate.
In the same pan, crack that beautiful egg open and cook it to your preference. Remove and add to the top of the stack.
Top with sage leaves.
Salt and pepper to taste.
Devour and forget all about those missing carbs and cheese.