In a bowl, whisk together the eggs using a fork. Don't season with salt or pepper. Clean the mushrooms and cut them into thin slices.
pan-fry the mushrooms
Place a non-stick pan over medium-high heat. Add the butter, and let it melt, then add the diced onion and mushrooms. Pan-fry for 8 - 10 minutes while stirring regularly. The onion must become translucent, and the mushrooms golden-brown and caramelized. Add the garlic, parsley, and season lightly with salt and pepper. Stir to combine and pan-fry for another minute.
add the eggs
Increase the heat and add the scrambled eggs. Shake the pan a few times to distribute the eggs evenly. After about 30 seconds, stir the eggs gently using a spatula. Reduce the heat and cook the eggs for another 1 - 2 minutes or until cooked but soft.TipThe mushrooms shouldn't look wet anymore.
Divide the Mushrooms Scrambled Eggs between two plates. Our favorite way to serve these eggs is with toasted sourdough bread. Cut the bread into 3 cm (1-inch) slices, brush with butter on both sides, and toast in a pan until golden and crunchy.