The smart set brunches on Eggs Benedict – and the really smart set serves theirs atop a New York bagel.\n\n\n\nFEATURED PRODUCTS\n\nANoLONX 3Qt Sauce Pan with SearTech\nANoLONX 12in Frying Pan with SearTech\nANoLONX 3.5Qt Saute Pan with SearTech\n\nINGREDIENTS\n\n1 tablespoon unsalted butter\n8 slices Canadian bacon\n8 large eggs\n2 plain bagels, halved horizontally\n1 avocado, cut into peeled and pitted, cut into 20 thin slices\n\nFor the Hollandaise\n\n2 large egg yolks\n4 teaspoons lemon juice\n1 tablespoon water\n1\/2 teaspoon salt\n8 tablespoons unsalted butter, melted\n\n\nDIRECTIONS\n\nFill a medium saucepan with 3-inches of water and bring to a bare simmer over low heat. Whisk together the yolks, lemon juice, water and salt in a bowl. Place the bowl over the hot water and whisk constantly until the yolks are thick and custard-like. Move the saucepan off the heat and whisk in the melted butter in a slow steady stream until incorporated and the mixture is thick and creamy. Keep warm.\nMelt the butter in a large frying pan over medium heat. When the butter foam subsides add the bacon and cook until lightly browned and hot, about 1 1\/2 minutes per side. Remove from the heat but leave bacon in the frying pan to stay warm.\nFill a large saute pan with 2-inches of water and bring to a boil over high heat. Reduce the heat to medium. When the water is barely simmering, crack an egg into a heatproof bowl and gently pour it into the water. Repeat with the remaining eggs. Cook the eggs until the whites are set and the yolks are still jiggly, about 3 minutes. Remove with a slotted spoon and transfer to a plate lined with paper towel to drain.\nAs soon as you put the eggs into the saute pan to cook, toast your bagels. Place 1 bagel half onto each of 4 plates. Top each with 5 avocado slices and 2 slices of bacon. Gently place 1 egg on each bacon slice then spoon hollandaise sauce over the eggs. Serve immediately.\n\n Courtesy of ANoLON.