Chivito

1. Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.
2. Gently crack the eggs into the pan, taking care not to break the yolk. Season with salt and pepper.
3. Leave to fry for 2 to 3 minutes over medium to high heat: the yolk should remain runny and the white should be fried.
4. Place the beef tenderloin on a hot griddle or hot grill pan and cook for 2 to 3 minutes on each side. The meat should remain a little rare.
5. Remove and set aside.
6. On the same plancha or in the pan, fry the onion slices until lightly golden. Remove and set aside.
7. On the same plancha or in the pan, heat the ham for 1 minute.
8. Cut the buns in half and toast them.

Assembly of the chivito

1. Cover the slices of crispy bread with mayonnaise.
2. First place the leaf lettuce, then add the tomato, beef, onion, ham and mozzarella.
3. Finally, lay the egg on the dish last.
4. Serve immediately, accompanied by fried potatoes, black olives, salsa golf, and Russian salad.