How to make
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.
2. Roast the walnuts in a dry pan, chop them in bulk and add to the scrambled eggs, along with the dried tomatoes, pre-hydrated or canned.
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!
