A classic brunch plate from American diner culture, steak and eggs is made by quickly searing thin-sliced beef tenderloin in a hot pan and topping it with a sunny-side-up egg. Cooked with minimal oil, this version is a quick option for anyone after a low-calorie, filling brunch.
Bring the beef tenderloin to room temperature and season it with salt and black pepper.
Sear the beef tenderloin in a hot pan with the olive oil and crushed garlic, 2 minutes per side for a total of 4 minutes, adding the thyme leaves as well.
Remove the beef from the pan, cover with foil and let it rest for 5 minutes.
Cook the eggs sunny-side up in the same pan for 6 minutes and place them alongside the beef.
Slice the steak before it rests and the juices run out, leaving it dry — don't skip the 5-minute rest. Allergens: contains egg.
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