How to cook
1. Heat the olive oil over medium heat and crack the eggs in it. Wait for them to turn white at the edges and then stir/scramble them. The eggs should not be made into porridge, but into rags.
3. Put two teaspoons of grated black truffles and stir.
4. Divide into two portions and put the smoked salmon in each, first rolling each fillet into a roll and then cutting it into smaller rolls.
* I do not add salt to the dish, as I use pickled dried tomatoes, which are salty, and the smoked salmon is also salty enough. If you do add salt to the eggs, be careful.
Enjoy your meal!