1.Preheat grill (broiler).
2.Combine butter and chopped sage in a small bowl.
3.Remove mushroom stems. Place mushrooms, top-side down, on oven tray. Divide butter mixture between mushrooms; season. Place mushrooms under hot grill until tender. Remove from heat; cover to keep warm.
4.Place eggs in a small saucepan with enough cold water to cover. Bring to the boil, stirring, to centre the yolks. Simmer, uncovered, 2 minutes. Drain; rinse eggs under cold water until cool enough to handle. Peel eggs.
5.Meanwhile, brush bread on both sides with oil; place bread, in single layer, on oven tray. Place under hot grill until browned lightly both sides. Rub toast lightly with garlic halves. Spread cheese on toasts.
6.Top toasts with mushrooms and eggs, broken in half.
7.Heat extra butter in small saucepan, add sage leaves; cook until sage is crisp and butter is browned lightly. Stir in juice; drizzle mixture over eggs.
You could poach or fry the eggs, if you like.Note