Roasted celeriac, egg and truffle salami
truffle salami, cut to stripes
Peel and cut the celeriac into a cube, cook the celeriac on medium heat in a frying pan with butter, salt and pepper. Make sure each side is golden brown, let cook in owen on medium heat until soft all the way through.
Scramble eggs in butter, season with salt and pepper, take out the celeriac and plate. Add the scrambled eggs and add the salami. Toss the arugula in some olive oil and a dash of vinegar and add to the plate.