o.k., you're going to be very glad you asked.
use a small non-stick saucepan (i know you think i'm crazy. just do it.) over medium heat.
put a pat of butter and melt, then cut up one medium size mushroom and sautee in the butter for about 20 seconds.
break two eggs on top of the mushrooms. spread shredded cheese on top of that. then put the lid on.
leave it until the whites and yolks are your desired consistency and turn the saucepan up-side-down over a plate or bowl to serve.
it's like an up-side-down, sunny-side-up, omelet.
and you won't be sorry. it is SO good!
sprinkle with the tiniest amount of parmesan cheese, and you won't even need salt.
man, i love eggs!