Add the olive oil, mushrooms, and onion to a skillet. Cook over medium heat until the onion starts to become translucent.
Add the salsa verde and heat until lightly steaming.
Add the eggs and cook until the desired firmness is achieved.
Lower the temperature to low and add the tortilla chips. Let the chips soak for 2 minutes before removing the dish from the heat.
Top with avocado, feta, and a dash of heavy cream and serve warm.