Smoked Salmon, cut into slivers
White Truffle infused Olive Oil
Free Range Eggs
4 thick slices
Salt & Pepper
Beat the eggs, milk, salt and pepper in a small bowl.
Lightly toast the bread slices on each side and butter them.
Add 1 tbsp of White Truffle infused Olive Oil to a non-stick pan and gently cook the egg mixture until creamy. Be careful to not overcook.
Spoon the eggs over the toasted bread, layer the smoked salmon on top, and garnish with radish & rocket. Finish with a small drizzle of the remaining White Truffle oil and crack of black pepper.