I don’t know what compelled me to wake up at 6:45 a.m. on a Saturday and decide that making Eggs Benedict was a good idea. But when there’s a toddler tugging at your blanket and there’s more than plenty of time on a weekday morning, sleep deprivation and a hungry stomach begin making decisions one cannot argue with. So it was that in this deluded state I decided, not only was I going to make Eggs Benedict, I was going to make them Peruvian style with homemade huancaina sauce because I’d had a dream the night before that my husband and I had innovated this particular dish and it had been damn tasty. This is probably a good time to tell you that I’ve never poached an egg in my life. But, hey, there’s a first time for everything.

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