Heat a cast iron grill pan over medium high heat. Toss the mushrooms in a bit of cooking oil, salt and pepper. Once hot, add the mushrooms and cook for 2 minutes on both sides until golden brown. Do not move the mushrooms too much or it will release too mush liquid. Set aside.

Slice the tomatoes until thick slices. Season with salt, pepper, and a drizzle a olive oil. Grill for 2 minutes on both side just until tender but still holding it's shape. Set aside.

Lightly brush butter on both sides of the bread slices. Grill on both sides until lightly golden brown. Set aside.

On a cold pan, lay the bacon down on the pan and turn the heat onto medium heat. Cook the bacon to desired texture.

Heat a pan over medium heat. Lightly beat the eggs in a bowl until combined. Add 1 tbsp of butter and once melted, add the eggs. Let the eggs cook in the pan undisturbed for a few seconds. Gently push the eggs towards the center. Continue to do this just until the eggs are cooked. Season with salt and pepper.