Wash and slice the mushrooms. Dice the potato small and mince the garlic fine.

Dry sautee the mushrooms, then drop the heat and add 1 tsp butter. Cook the potato for 5 minutes, stirring occasionaly. Season with salt and pepper. Add the garlic and a splash of water if the potatoes are sticking to the pan. Cook another 5 minutes.

Test the potato by piercing a piece with a fork. If not done, cook for a few more minutes. Taste and adjust seasonings.

To another nonstick skillet, melt 1 tsp butter. Crack the eggs and dust with salt and pepper. Cook to desired doneness (sunny-side, over easy), then toast the bread or buns, apply any desired condiments, and assemble.