Mix the garlic and parsley together to make persillade.
Clean the mushrooms with kitchen paper and either chop or slice them.
Boil a saucepan of salted water and cook the pasta for a little less time than it says on the packet.
Meanwhile, heat 1½ tablespoons of the oil in a frying pan and briskly fry the mushrooms. Season with salt and pepper. Add the butter and persillade and stir everything around, letting the garlic cook a little.
Fry the eggs in the remaining oil in a separate pan, while the pasta finishes cooking.
Drain the pasta and add it to the frying pan with the mushrooms, tossing everything together. Top each serving with a fried egg.