Saute the prawn tails quickly in olive oil, remove them from the pan and set aside. Whisk eggs in a deep bowl, season to taste (salt, black pepper) and fry scrambled eggs in butter until they become golden yellow.
Serve eggs on an oval platter and put prepared prawns on scrambled eggs. Garnish the dish with finely chopped parsley and a rose made from tomato skin.
Enjoy your meal!
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