For the semi dried mushrooms:
Place the mushrooms cup side up on a microwave tray, drizzle with the oil, scatter over the garlic slices and the thyme sprigs. Season with Maldon sea salt and cook on a high setting for 10 -12 minutes. The mushrooms want to have released their water and started to shrink, the texture should be chewy and meaty.
For the scrambled egg:
Crack the eggs into a jug and beat together without over working. Season to taste. Put the eggs in a Panasonic 1800 watt oven and power 6 x 1 minute, covered. Whisk and repeat until the egg starts to set around the edge. Blend thoroughly with a stick blender and then cook on Power 6 in 30 second bursts whisking after each until the egg is soft and creamy.
For a 30 egg (1800g) batch using 120g unsalted butter in a polycarbonate ½ gastro, power 6 x 2 minutes covered, whisk, power 6 x 2 minutes and whisk, power 6 x 1 minute and blend with a stick blender. Cook in 30 second bursts on power 6, whisking after each burst until the egg is soft and creamy.
To serve:
Toast the bread and butter generously. Slice the mushrooms and place in a microwave bowl with 10g of the butter and the parsley, cover and heat for 1 minute on high power. Check the seasoning and spoon the mushrooms onto the toast, covering one half. Spoon the scramble egg over the other half.