This weekend’s Benedict is rich, bold, and packed with flavour. We’re layering seared beef tenderloin and juicy portobello mushrooms on a toasted English muffin, topping it with perfectly poached eggs, a drizzle of vibrant chimichurri, and garnishing with zesty pickled onions for the perfect punch of acidity. Served with hash browns, it’s indulgent, balanced, and built for a proper weekend brunch.