Heat a 10" nonstick skillet over medium heat. Add butter. As soon as butter melts add mushrooms, sprinkle with thyme and a bit of salt and pepper. Sautée until soft stirring often.

While mushrooms cook wisk eggs and milk together in a medium bowl, adding salt and pepper if desired.

Move mushrooms to one side of skillet. Add eggs to opposite side. Gently stir around to scramble. When eggs are almost finished cooking fold in mushrooms. Turn off heat.

Toast bread. Top with scramble. If adding cheddar lay cheese on toast then top with scramble. If adding feta place scramble on toast first then sprinkle with feta.

NOTE: I feel it is important to use something nonstick for this to easily cook the eggs. If you don't have nonstick start by coating your pan with a nice layer of cooking spray before adding the butter.