Crack one egg and 40g of softened full fat cream cheese into a blender and add a small pinch of cream of tartar and salt and blend until smooth. (This makes two pieces - Only use one serve for this recipe. The second piece can be used for a snack with a piece of cheese melted on top)
In a hot pan lined with spray oil, add one 30g piece of bacon and cook until crispy. At the same time, pour in half the batter and cook a 10cm (4 inch) round. Flip once the batter has set then remove and plate
In another pan with one inch of hot water, poach one egg.
While the egg is poaching, in the pan you cooked the bacon in, add 20mls cream, one egg yolk, 1/8th teaspoon of mustard, a pinch of salt and pepper and a splash of lemon juice and on a low heat, keep stirring until the mixture starts to thicken but not set.
Place the bacon on the angel bread, the egg on the bacon and the Hollandaise on top of the egg. Top with herbs and serve