We buy the little things of pre-sliced mushrooms. They’re like ten cents more than the not-sliced ones, and I’d really rather not fiddle with having to do all that chopping. So I just needed to slap a little bit of butter in the pan, turn it to medium-low, and rinse the mushrooms.
Drop the mushrooms in the pan, toss in some diced garlic, and ignore it for a while: they need to sautée down.
When they’re mostly done, crack a couple eggs on top, add a little pepper and seasoning salt. Cook the eggs until they’re the way you like them, and serve.