Pretty much anything you make that requires eggs won't be harmed by adding one or two extra yolks - omelet, scrambled eggs, etc. Poach yolks gently in simmering soup. Or poach till hard, and treat them as you would hardcooked eggs - top salads, make egg salad, etc. Look up how to thicken sauces with egg yolk. Hollandaise sauce (but you are already making Bearnaise, which is similar).