Papa a la Huancaína Breakfast Style: Potatoes with Creamy Cheese Sauce

Scrub the potatoes and place them in a large pot. Cover with cold water by about 2 inches (5 cm) and add 1 tablespoon of salt. Bring to a boil, then reduce to a steady simmer. Cook until a knife slides in with no resistance, about 18–22 minutes depending on size. Drain and let them cool just enough to handle, then peel if you like and cut into 1/2-inch (1.25 cm) slices.

While the potatoes cook, bring a small saucepan of water to a rolling boil. Gently lower the eggs in and cook for 7 minutes for jammy yolks or 9 minutes for firmer ones. Transfer to a bowl of ice water for 2 minutes, then peel and halve. Set aside.

In a blender, combine the ají amarillo paste, crumbled queso fresco, evaporated milk, neutral oil, garlic, lime juice, and a pinch of salt and pepper. Blend on high until completely smooth and creamy, about 45–60 seconds. If the sauce seems thick, add a splash more evaporated milk or water, 1 tablespoon at a time. Taste and adjust salt and lime.

Pour the sauce into a small saucepan and warm over low heat for 2–3 minutes, stirring constantly, until it is just heated through. Do not let it boil, or it may split. If you prefer the classic cold sauce, skip this step and serve it chilled or at room temperature.

Arrange the warm potato slices on four plates, overlapping them slightly. Spoon the huancaína sauce generously over the potatoes, letting it drape down the sides. Top each plate with avocado slices, a halved egg, and a scattering of cilantro. Add a few slices of rinsed red onion if you like.

Finish with a crack of black pepper and a squeeze of lime. Serve immediately while the potatoes are still warm, with extra sauce on the side for dipping. A piece of toasted bread or a warm roll is welcome for swiping up every last bit.