Eggs and seafood are a great combination. I made the eggs for my sunday brunch menu. 
For the Hollandaise: There are diferent ways to make hollandaise sauce , but the result has to be the same: a creamy, heavy egg sauce, that to me it should taste like butter. If it taste like eggs the ratio used was just off. Hollandaise is made with a combination of cooked egg yolks and fat ( clarified butter, whole butter, bacon grease or olive oil). the temperature has to be perfect and the emulsification process is key to be able to obtain a great sauce. The only recipe i follow, because i know it works. This recipe comes from Auguste Escoffier, the father of culinary arts. 
Recipe: Yield: 1 QuartINGREDIENTS:1.5 Lb of whole butter, melted 6 ea egg yolks 1/2 tsp of salt 3 Tablespoon white vinegar or white wine vinegar a pinch of black pepper 1/2 cup of water1 Tablespoon water, not hot water - room temperature is fine Notes: you can also add lemon juice for more acidity, cayenne pepper. Really whatever you wish. At this particular time I added sriracha an asian hot sauce (It is a paste of chili peppers, distilled vinegar, garlic, sugar, and salt)
PROCEDURE: Put the black pepper,vinegar, salt and the 1/2 cup of water in a sauce pan and let it reduce by 3/4. set aside. In a medium size bowl, add the yolks, the reduced liquid and mix well. Place bowl in a double broiler ( a pot with water, then you place the bowl on top of it, make sure the bowl is not touching the water in the pot, if so you need to get a pot that fits better) and whisk yolks until it becomes a creamy like consistency. Remove bowl from the double broiler and place on the counter secured with a towel or cake ring . ( you have to secure the bowl to be able to start the emulsification of the eggs and the butter). Slowly pour the butter into the egg mixture while whisking it to ensure all the fat is well combined. Add the 1 Tablespoon of the room temp water and keep whisking. Repeat until all the butter is finish.Strain throught a fine strainer or cheese clothe if available and serve. Crab Rangoon: wonton wrapperscrab cake mix, any recipe works even your favorite crab cakes recipes. Fill in the wrappers and make any shape desired. fry at 350 F. when done transfer into paper towels to take some of the grease and serve.
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