Whisk eggs and milk. Season to taste with salt and pepper. Wash the cherry tomatoes and dab dry. Clean, clean and halve the mushrooms. Heat the oil in a large ovenproof pan.
Fry the mushrooms and bacon strips for about 3 minutes until golden brown. Add the tomatoes and egg mixture and let it stand for about 3 minutes at medium heat. Let the mushroom and egg mixture set under the grill of the oven for about 4 minutes.
Remove the pan and roughly break up the egg mixture with a spatula. Leave to rest again on the stove over medium heat for approx. 2 minutes, turning carefully. Arrange the mushroom and egg pan on plates and garnish with parsley.
Grain bread tastes good with it.