We are always on the look out for great breakfast recipes that we can make on the weekends because both of us could perhaps eat breakfast food for every meal. A couple of months ago, Esquire Magazine came out with an article on the best breakfast joints in America. In addition to the great breakfast recs around the country, they also featured some delicious recipes, including this Pulled Baby-Back Ribs Egg Benedict. Pork ribs are already awesome on their own, but combine that with a poached egg and some cornbread, and you just might be in brunch heaven.

This Pulled Baby-Back Ribs Eggs Benedict recipe serves two for breakfast and costs 59 cents per serving plus the cost of your pork rib leftovers.

Take a half a rack of pork rib leftovers and shred the meat off the bone. Make a bbq-hoisin sauce for the meat by mixing 2 parts bbq sauce with 1 part hoisin sauce, and add the rib meat. You want enough sauce for the meat to be nice and juicy, and then heat up the mixture in the microwave until it is warm.

I had never made cornbread until I made this recipe and I was shocked at how easy it was to make using the package of Jiffy mix from the grocery store. I normally make the corn bread the night before so we can eat breakfast sooner in the morning. You can cut the corn bread however you like to top with the pork ribs and egg, but I like using a cookie cutter to make it look like I’m eating in a fancy restaurant.

Poach two eggs by cracking them into a pot of simmering water with a couple of teaspoons of white vinegar. After about two minutes, take the eggs of the water and place an egg on top of the rib meat and corn bread. Top with some chopped green onions to finish off the dish.

This recipe is fanastic and tastes as good as it looks. If you have guests over to brunch, they will never know that you are using leftover ribs from a bbq take out or what you had made the night before. I think this recipe will also work great with left over pulled pork or even chopped up brisket–whatever is your favourite bbqed meat.