1. Boil the baby potatoes. Cool down and cut them in half.
2. In a bowl mix the mayonnaise, the cream cheese, the truffle oil and a little lime zest.
3. Place a frying pan on the fire. Cut pastourma lengthwise and place it in the pan. We do not put oil. Remove in a bowl.
4. In the same pan, sauté the cut potatoes and flavor with thyme and rosemary. After salting, glaze with butter.
5. As soon as they turn brown, put them to the oven with cheddar cheese and bake at 220 C for 3-4 minutes.
6. Fry two eggs.
7. Set up the dish with all the elements and garnish with chopped spring onion and parsley.
8. Serve with multi-seeded bread.