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Smoked Salmon English Muffin Quiche with Fresh Herb Hollandaise

One 8 oz. package cream cheese, softened
2 eggs, beaten
1 cup Monterey Jack Cheese
2 Tbsp. blue cheese, crumbled
4 oz. smoked salmon, chopped
1/4 cup red bell pepper, sliced
1 Tbsp. fresh dill, chopped
6 English muffins
18 slices bacon, uncooked
Salt and pepper to taste
Toothpicks

Preheat oven to 375°

Beat together the cream cheese and eggs until blended. Stir in cheese, salmon, asparagus, bell pepper, dill, salt, and pepper.

Arrange muffin halves in a single layer on a foil-lined baking sheet. Spoon about 1/4 cup quich mixture onto each. Wrap each muffin half perimeter with 1 1/2 slices of bacon, securing ends with toothpicks.

Bake 25-30 minutes, or until top is lightly browned. remove from oven and let stand 5 minutes. Remove toothpicks and serve with Fresh Herb Hollandise and garnish with fresh dill.

Fresh Herb Hollandaise Sauce

4 egg yolks
2 tsp. fresh lemon juice
1 Tbsp. water
1 Tbsp. Creole mustard
Salt and cayenne pepper to taste
1/2 lb. butter, melted
1/4 cup fresh herbs (tarragon, basil, dill, parsley, etc.) finely chopped

In a stainless steel bowl, set over a pot of simmering water, whisk the egg yolks with the lemon juice, water, and mustard. Season with salt an cayenne pepper. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water.

Remove the bowl from the pot, whisking vigorously, add the butter 1 tsp. at a time until all is incorporated. Fold in the fresh herbs.

Drizzle over Smoked Salmon English Muffin Quiche and serve.