Saw this morning. Ribs Benedict. looks amazing

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This is one of my favorite breakfasts. Take a half rack of ribs (enough for two) — we make ours with a Memphis rub and our own sauce, but you can buy pretty good cooked baby-backs — and heat it in a 350-degree oven for ten minutes, and then shred the meat off the bone. Meanwhile, make hickory-hoisin sauce: I've used Bull's-Eye hickory smoke sauce and Lee Kum Kee's hoisin sauce, mixed in a two-to-one ratio, with great success. Toss the meat in the sauce — not a lot, since the corn bread is sweet — and set it on top of a couple slices of corn bread. (Betty Crocker has a nice mix. I heat and butter the pan before adding the batter, which gives the bread a nice brown-butter flavor and a toasted exterior.) Poach a couple of eggs by gently cracking them into a pot of aggressively simmering water with a couple teaspoons of white vinegar. After about two minutes, remove the eggs with a slotted spoon and place on top of the pork. Finish with some sliced scallions, if you have some.

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