The only problem I have in an absolute sense with this breakfast is that American pork has a very high percentage of linoleic acid and far less oleic acid because our pigs are fed huge amounts of corn and soy, as opposed to pigs eating a mix of things like frout, nuts and tubers. In the wild, pigs don’t go out and pick corn off the stalk, their heads are down, not up, and its not like they even evolved with a cache of edible grains around. I’d prefer a hamburger patty or 1/4 lb beef liver, poached egg YOLKS (the white albumin is mildly inflammatory and allergenic at least for many people) and some potatoes cooked (but not burned) in butter.
My wife is a cardiologist. It is dangerous to make dietary recommendation against ACA, AMA or ADA guidelines. She can tell them to cut sugar, and to eat in moderation. ACA is moving to a “no fat limit” recommendation and eliminating cholesterol recommendations altogether, but it takes time. Corn and Soy farmers have spend billions to get the government to say that linoleic acid is heart healty because it reduces cholesterol. If it lowers cholesterol its “heart healthy” even though replacing LA with saturated fat has been show to lower the risk of heart disease. They have eliminated all of the pro saturated fat studies from meta analyses through prejudicial standards.