Crab Cakes with egg and Hollandaise sauce

I missed Lee so much that I made him a fantastic breakfast.
And I must give credit to Sara for this recipe, which is really a mash-up of two different recipes (here, and here).

Crab Cake & Egg Toast w/ Old Bay Hollandaise

4 mini crab cakes (they were on sale this week at Central Market)
1/4 large red onion, thinly sliced
fresh sour dough bead
2 eggs

Hollandaise:
2 egg yolks
1 tsp lemon juice
dash Tabasco
2 tsp water
1 tblsp chives, diced
salt
1 stick butter, though you may only need about 7 tablespoons
old bay seasoning

Cook crab cakes in the oven at 450 degrees until warmed through.

While they are cooking, heat a large pot 1/4 full of water, until it boils. In a glass bowl that has been placed on top of the pot of boiling water (do not let the water touch the bowl), whisk egg, lemon juice, Tabasco and water until pale yellow. Season with a sprinkle of salt and old bay to taste, add chives. Remove from heat and while whisking constantly, add butter 1 tablespoon at a time. The longer it sits, the thicker it gets, so you might need to put it over the steaming pot again and add a little water every time it starts to thicken up too much.
Cook onions in a skillet with a tablespoon of butter, until caramelized, about 10 minutes.

Once crab cakes are almost done, cook eggs and put bread in the toaster.

Put the crab cake on the toast, top with one fried egg, then onion, and then the hollandaise. WHALA!


(i forgot the onions and pouted. it was too early in the morning!)
Lee went "MmmmmmMMmmmmmMMMMMM!!!" So i guess he liked it!