Put the bacon strips on a cold nonstick pan and fry until crisp.
French Toast
On a plate with edges, combine one egg with the milk until homogenous.
Heat a non-stick pan over low to medium heat and add canola oil to create a thin coat of oil on the pan.
Dunk each slice of bread in the egg and milk mixture. Make sure to cover it on both sides and place it gently in the pan.
Flip it when it browns on the lower side touching the pan, after a few minutes, depending on the heat.
When both sides have browned, take the slice out and place it on a plate with a paper towel to dry it from excess oil.
Finish the Dish
Arrange the smoked salmon or bacon on the French toast. Place the truffle shavings on top of the salmon/bacon if using.
Make a fried egg - carefully break the egg in a bowl.
Heat a pan over medium heat and add the oil.
Put the egg in the pan and cover the pan. Covering the pan will cook the egg a bit on the top side as well, so the white will be totally cooked while the yellow remains liquid.
When the egg is ready - the white just turned opaque - take it out and place it over the salmon/bacon.