Heat the oil in a non-stick skillet over medium heat. Add mushrooms and cook until soft.

In a small bowl, lightly whisk the eggs. Pour the eggs into the skillet with the mushrooms. Gently scramble until eggs are nearly cooked through and light and fluffy. Remove the skillet from the heat before the eggs are completely set.

Place scrambled eggs and mushrooms on the warm toast and season to taste.

Enjoy with grapes or save for a mid-morning snack.