Place bread in a food processor and blitz to make breadcrumbs.
Remove any dirt from the mushrooms and wipe with a piece of kitchen paper, but do not wash.
Heat 1 tbsp olive oil in a frying pan. Add mushrooms, stalk side down, season and cook for 2-3 minutes.
Turn over and cook the other side for a further 3-4 minutes, or until tender, but not overcooked.
Meanwhile, heat the butter in a frying pan until it just begins to foam; add the breadcrumbs and garlic and stir. Reduce the heat and cook until the breadcrumbs are lightly browned. Season, stir in the parsley and keep warm.
Heat the remaining olive oil in another frying pan. Crack in the eggs and fry to taste. Season.
To finish the dish, place the mushrooms on a baking sheet, stalk side up, top with the eggs and sprinkle over the hot breadcrumbs. Place under the grill and cook quickly until golden brown.