Open eggs in 2 vessels and whisk with cream (1 tbsp each), coarse sea salt from the mill (2 big pinches each) and colored pepper (2 big pinches each). Clean / brush and dice the mushrooms. Clean and wash the spring onions and cut into rings. Use the green part to sprinkle the finished plate with it. Heat peanut oil (1 tablespoon each) in 2 pans, add an egg mixture and half of the mushroom cubes, half of the sea prawns and half of the light-colored part of the spring onions and fry everything. Always push everything back and forth with a pan pusher until the egg has congealed. Do not fry too long to prevent the scrambled eggs from becoming hard. Place each pan on a buttered farmer's bread, sprinkle with the green part of the spring onions and garnish with half a tomato each, serve.