Wine of the Week: Rosé and Eggs Benedict Casserole

Mother’s Day Brunch Pairing with Recipe

Mother’s Day is this weekend and there’s nothing Mom’s love more than Rosé and brunch.

Show your mom how much you love her with some Rosé paired with an Eggs Benedict Casserole. Pink wines are one of my favorite brunch drinks, and they are very versatile when it comes to food. This pale pink, lighter style Casa Smith Vino Rose from Charles Smith was a great match with this Eggs Benedict Casserole. The acidity of the crisp rose cuts into the rich, smooth hollandaise sauce.  

Wine of the Week: Casa Smith Vino Rosé

Casa Smith Vino Rosé is made of 100% Sangiovese and is sourced from vineyards near Walla Walla Washington. The wine is a pale pink color and tastes of herbs and watermelon. The bottle will cost you less than $20.

The winemaker, Charles Smith, became passionate about wine while living in Europe working as a punk rock band manager. He eventually moved back to the states, called Washington his home, and released his first wine in 2001.

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Eggs Benedict Casserole:

You’re going to want to have more than one serving of this creamy casserole, trust me. This is a simple twist on your classic Eggs Benedict without sacrificing the taste.

Recipe:

Ingredients (casserole):
  • 12-14 ounces thick cut ham, chopped into small pieces
  • 8 eggs (large)
  • 6 english muffins, cut into ~1 inch pieces
  • 2 cups milk (2%)
  • 1 teaspoon onion powder
  • 1/4 teaspoon paprika
  • salt & pepper to taste
Instructions- Casserole
Place english muffin pieces in a greased 13×9 inch baking dish. Top with ham. In a large bowl, mix milk, eggs, and onion powder. Pour over top. Refrigerate covered overnight (or at least 3-4 hours). Preheat oven to 375 degrees.  Remove casserole from refrigerator and sprinkle paprika on top. Bake covered about 30-35 minutes. Uncover and bake about 15 minutes longer. (
Ingredients (hollandaise):
  • 4 large egg yolks
  • 1/2 cup heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 cup melted butter
Instructions- Hollandaise
Whisk egg yolks, lemon juice, whipping cream, and mustard in a double boiler until blended. Whisk constantly until mixture is thick enough to cover spoon. Reduce heat very low and slowly drizzle in melted butter (while whisking). Serve immediately. (
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