In a wide skillet with a tight fitting lid, heat the olive oil over medium-high heat. Add the garlic and cook for 3 minutes or until fragrant and beginning to turn golden.
Add the mushrooms, cherry tomatoes, chopped oregano and a sprinkling of salt and pepper. Cover and cook for 5 minutes. Uncover and stir, and cook for another 2 minutes. Taste for seasoning. Turn off the heat and let sit until ready to serve.
Evenly spread 1 tablespoon of goat or cream cheese on each of the pieces of toast. Top with the mushroom mixture, then a soft boiled egg. Serve immediately.
For a tasty touch of England, add a tablespoon of Worcestershire sauce to the mushrooms along with the other ingredients
If portabellas are not available, quarter some Baby Bella’s, Cremini or button mushrooms.