Go Back

Keto Eggs Benedict Casserole with Qetoe

All the indulgence of a classic Eggs Benedict without the carb-heavy English muffin. This comforting casserole uses Qetoe Rice for texture and a velvety, quick-fix hollandaise that makes your weekend brunch dreams come true.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 serves
Course: Main Course
Cuisine: Australian
Calories: 1109
Ingredients Method Notes

Ingredients
  

  • 1 packet Qetoe Rice
  • 150g smoked ham or bacon, chopped
  • 4 large eggs
  • 1/2 cup thickened cream
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp butter
  • 1 egg yolk (for hollandaise)
  • 1 tsp lemon juice
  • Salt and cracked black pepper to taste

Method
 

  1. Preheat your oven to 180°C and grease a small baking dish.
  2. Prepare the Qetoe Rice by covering with boiling water for 5 minutes, then drain well. Pat dry with paper towel.
  3. In a pan, quickly fry the ham until golden, then mix in a bowl with the Qetoe Rice and half the cheese.
  4. Transfer the mixture to your baking dish. Crack the 4 eggs gently over the top of the rice mixture.
  5. Whisk the cream with salt and pepper, pour over the dish, and sprinkle with the remaining cheese. Bake for 15-20 minutes until the eggs are set to your liking.
  6. While baking, melt butter, whisk in the egg yolk and lemon juice over very low heat until thickened to create a quick hollandaise finish.

Notes

Keep the hollandaise moving constantly over low heat to ensure it stays silky and doesn't scramble! If you want extra crunch, finish the casserole under the grill for the last two minutes.
Traditional Eggs Benedict on an English muffin carries about 45g of carbs per serve. By swapping the muffin for Qetoe Rice and using a keto-friendly sauce, we reduce the total carb count per serve to under 15g.