Boil the cocktail potatoes for about 20 minutes or until soft. Let cool and season with salt. Add a teaspoon of olive oil and cooko for 5-7 min and add finely chopped rosemary.

Serve the scramble in two plates. Then fry 2 eggs and serve one on top of each plate, add 3 spoons of sour cream on each plate and chopped green onion.