For most of my youth, I preferred eggs scrambled or in omelette form. And by the time my taste buds understood and appreciated the delicacy that was eggs Benedict, it was too late. I was on a strict low-sodium diet and could no longer eat the salty layer of Canadian bacon, nor the buttered English muffin.
Meaning I was destined for a life of two-not-three-layered Benedicts (poached eggs with hollandaise). Or, as I like to see it, primed to reinvent the dish and create a new classic of my own, which I like to call Peaches Eggs Benedict.