Paired with Ancient Peaks Zinfandel

We are pleased to share the following recipe from Ariana Tsuchiya, host of the original Ancient Peaks series “SOMM Voyage.” This hearty, warming dish is a perfect winter season match for our vibrant Zinfandel.

Serves 4


Hollandaise Sauce:

4 egg yolks

1 tablespoon of lemon juice

½ cup of unsalted, melted butter

Pinch of salt


16 oz of leftover brisket

½ cup of beef broth

1 chopped red bell pepper

4 English muffins sliced in half

8 eggs

Pinch of paprika

Fresh chopped parsley


Directions for Hollandaise Sauce:

–       Whisk egg yolks and lemon juice in stainless steel bowl until thick.

–       Double boil: Place stainless steel bowl over saucepan with simmering water (water should not be filled high enough to touch the bottom of bowl).

–       Whisk egg yolk mixture and drizzle in melted butter until thickened (be careful that the egg mixture never gets too hot so as to not scramble the eggs)

–       Remove from heat and whisk in a pinch of salt


Directions for Benedict:

–       Heat medium sauce pan on medium until hot, add beef Brisket and broth, bring to a boil.

–       Add red bell pepper to brisket mixture and simmer for 5 minutes

–       Meanwhile, add 2 to 3 inches of water to large skillet with deep sides; bring to a boil. Reduce heat to low simmer.

–       Crack each egg into small cup, slowly lower into simmering water, gently releasing egg into water.

–       Cook 5 to 7 minutes or until yolk is opaque or desired doneness is reached.

–       Top each muffin half with brisket and bell peppers then add 1 egg and hollandaise sauce. Top with a pinch of paprika