Quick Eggs Benedict with Mango Avocado Salad

There’s a reason eggs Benedict is the most expensive and decadent entry on the brunch menu: with several little steps and timing that has to be just right, most home cooks avoid this dish. However, my quick eggs Benedict with mango avocado salad takes some of the angst down a notch.

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I used to hate eggs Benedict

I think the lemon was a shock to my palate in the morning. I only started to really like it when I made it myself and could manage my own level of citrus. It’s an involved process if you’re new to it, though, and daunting because the timing needs to be just right.

Because the husb loves it so much, because I enjoy watching him oh and ah, and because I love breakfast dishes (check out my quiche Lorraine for another such option), I’ve perfected my process for quick eggs Benedict over time by using pre-cooked bacon and making the Hollandaise sauce in the microwave.

The first attempt

I also use silicone egg poacher cups because I have no patience for mastering the boiled whirlpool technique. The first time I tried it, I was visiting my parents, and the process was a saga—I had found a YouTube video that made it all look so easy. Just boil your water, stir it rapidly, and drop the egg in. You could even cook two eggs at a time. Right.

After I successfully ruined a couple eggs, my mom got out the ramekins, buttered them up, and dropped an egg in each one. We then carefully placed the ramekins in the water with minimally burned fingertips.

It seemed to work, we cooked them just about right, but we had to burn our fingertips just a bit more, hope the glass wouldn’t break, and scrape some of the whites out a bit (dishwashing was not much fun later).

Hollandaise fail

While I was monitoring the eggs, my mom asked if we should reheat the Hollandaise that I had prepped in her Ninja (again, more dishes to clean!). I didn’t think to suggest that she check it every ten seconds—big mistake. Just 30 seconds, and the egg yolks cooked. The sauce was more like Hollandaise chowder. Lessons were learned, tears were shed, fists were raised in anger.

In spite of appearances, not to mention the associated blood, sweat, and tears, that stuff was good, and my dad proclaimed that he wanted eggs Benedict for dinner every night. My mom and I shook our heads and laughed. I declared that I would need to come up with a much faster and easier process if I were to do it again: enter my quick eggs Benedict with mango avocado salad.


Tried and true process for quick eggs Benedict

It’s important to follow each step so that you don’t want to throw the whole thing out the window before enjoying this decadent but quick eggs Benedict. For this recipe, I prep the mango (an essential ingredient in my Mediterranean buckwheat salad too) and avocado salad first.

Then I whisk up the eggs yolks, cayenne pepper (you can substitute paprika), and lemon juice for the Hollandaise sauce, but don’t do any heating until the very end. Then, while the water is heating up for the poached eggs, I butter the silicone cups and drop in the eggs.

Pot of boiling water with 4 silicone egg poacher cups with eggs fully cooked
Eggs are just about ready here.

Once the water is boiling and I’ve added the eggs to poach for six minutes, I toast the English muffins, break the bacon strips in half, reheat the bacon, and butter the muffins on individual plates once they pop up. I have all this at the ready when the timer goes off on the eggs.

Almost done …

At that point, I shut off the heat, carefully lift the silicone cups up from the water with an oven mitt, tip a bit of the water out, and then slide each egg onto each half of the English muffins. If I were using ham slices, those would be on the muffins already. But, when I use bacon, as done here, I nudge the bacon slices under the eggs instead. Otherwise, the slippery eggs would slide off the uneven surfaces.

And, finally, I’m almost done with the quick eggs Benedict: I melt the butter, stream it into the egg and lemon mixture, and heat the Hollandaise sauce at 5–10 seconds at a time, keeping a close eye so the yolks don’t cook. I then pour it over the eggs, but not too much (don’t be afraid to have extra—you don’t want to drown all this hard work), and voilà! Ready in 30 minutes! It really is worth it, you will see!


As far as kitchen tools …

Egg poacher cups with eggs ready to make quick eggs benedict

The main special items are the silicone poaching cups. They make the whole complicated process not complicated at all and are worth the purchase because they don’t take up a lot of space. I used them once for meal prep, so there’s that if you want something with versatility and not just for one use only.

I avoid getting out the blender in lieu of my trusty whisk, but it does make for a smoother sauce if you want to go in that direction. I would recommend a Ninja, but anything like that would do the trick. You’ll also need a large, preferably shallow saucepan for boiling and poaching four eggs at a time, or do only two in a smaller one if it’s only you or if you’re sharing.

Speaking of sharing … fair warning: This breakfast is pretty high fat, so you may want to share or save it up for a treat after a late night of imbibing whatever it is you imbibe. Enjoy!


Shopping list


1 lemon
1 avocado

Eggs and dairy

6 eggs

Condiments and spices

cayenne pepper




English muffins




kitchen knife
cutting board
silicone egg-poaching cups
large lidded pot
small spoon

Meal prep options

pre-cooked bacon, frozen mango

Just a note

User-friendly tips: (1) pre-cooked bacon, (2) frozen chopped mango, and (3) microwavable Hollandaise sauce.

Make this …

Vegetarian: Leave out the bacon and use your favorite cheese instead.
Paleo: Leave out the muffins and use more bacon or ham or sausage.
Gluten-free: Use gluten-free English muffins.
Non-dairy: It already is!

Quick Eggs Benedict with Mango Avocado Salad

Serves: 2
Total time: 30 minutes

Prep time: 5 minutes
Cook time: 25 minutes

Ingredients and preparation

2 egg yolks
1/4 lemon: Juice
dash cayenne pepper
1/4 cup butter, plus extra for coating the egg-poaching cups
4 whole eggs
2 English muffins
4 slices pre-cooked bacon: Reheat and rip each in half
1/2 avocado: Thinly slice
1 cup chopped frozen mango: Defrost in microwave for 20 seconds at a time until thawed


  1. Whisk the 2 egg yolks in a microwave-safe bowl with the lemon juice and cayenne pepper (this will be the base for the Hollandaise sauce that you will finish up later). Set aside.
  2. Fill the pot about 1.5-inch deep with water and boil. Coat the inside of each silicone cup with some butter, and then drop an egg in each. Carefully add the cups to the boiling water, cover, and cook for 6 minutes. This will produce a slightly runny egg, so adjust according to taste.
  3. Meanwhile, toast the English muffins, and put them on individual plates.
  4. When the eggs are finished poaching, turn off the heat, carefully pick up each silicone cup, and gently pour off as much water on the surface of the egg as you can without dropping it back into the pot. Then use the spoon to flip and nudge each egg on top of each half of the English muffins. Place two pieces of bacon underneath each egg—you can nudge them in on each side of the egg.
  5. Melt the butter and then stream it into the egg yolk mixture from step 1 while whisking. Heat in the microwave for 10 seconds, stir, then heat for another 5-10 minutes, ensuring the sauce just heats up and does not cook.
  6. Pour the Hollandaise sauce over the eggs, and serve with the mango and avocado on a separate plate.


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