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In a large sauté pan, heat the olive oil over medium heat and cook the mushrooms, with the garlic, until the mushrooms are just beginning to soften.
Remove from heat, add the parsley and toss with a wooden spoon. Make sure not to burn the garlic or it will become really bitter.
Crack the eggs over a medium bowl and scramble them a few times with a fork.
Mix in the crème fraiche (or sour cream). Season with salt and pepper.
In a smaller sauté pan, heat the olive oil (or butter) over medium heat, add the scrambled eggs and gently stir them with a wooden spoon as they cook.
You can decide to cook them until dry but we like them a bit soft and runny.
Serve the scrambled eggs over fresh or toasted bread and spoon a generous amount of sautéed mushrooms over each toast.