Heat olive oil in a large skillet over medium heat. Add garlic and McCormick Paprika and let sizzle for a minute. Stir in the mushrooms and salt, adding in a little more oil if the pan looks dry. Saute until mushrooms are browned, about 10 minutes.
Pour in heavy cream and scallions (reserve a couple scallions for garnishing). Stir to combine, then remove from the heat and set aside.
Brush both sides of the pieces of bread with olive oil. Toast bread in a skillet over low heat until golden brown on both sides.
Pile mushrooms onto the toast. Top each with a poached egg. Lightly dust each egg with a bit of McCormick Paprika and garnish with a couple of scallions.