Break stems off mushrooms, then slice them along one direction. Take these slices and cut them in half once again.
Remove the leaves from 3 – 4 sprigs of thyme. Finely chop them, then set them aside in a prep bowl or similar.
Toast your bread, either in a toaster or in a buttered or oiled skillet. Set aside until assembly.
Preheat skillet with butter or oil and add sliced mushrooms. Add a little water and cover until the mushrooms released their liquid.
Stir in chopped thyme, then continue to cook the mushrooms uncovered until most of the liquid has cooked off. Set cooked mushrooms aside.
Wipe out skillet, then add more butter or oil. Fry an egg in whichever style you prefer (alternatively you can poach your eggs).
Assemble your mushroom toast: add your schmear of choice, then a layer of sautéed mushrooms, then top with an egg.
