The recipe in the book for the sauce that dresses the poached eggs is good. But I wanted more of it. And as you can see from the cookbook photo, the sauce was thick. I wanted more of a creamy, pourable consistency. So I decided to change it a bit. I first caramelized the poblanos and onions, then add heavy cream (in this 9 inch pan I added about a pint but this will serve 8 or so!) and reduce over medium heat until the sauce can coat the back of a spoon. Then I add the sour cream (to this amount I added about 3/4 of a cup), then a squeeze of fresh lemon juice, salt to taste and freshly cracked pepper. And then just before serving I add a drizzle of Fiore chipotle olive oil. Someone once told me "That sauce is so good I could bathe in it!". So below is a video to show you the desired consistency. Enjoy!