Trim and clean the mushrooms with a brush or a damp cloth.

Roughly slice the oyster mushrooms and halve the chanterelles.

Heat the olive oil in a frying pan until smoking.

Add the mushrooms and brown them over high heat for 2 minutes.

Lower the heat by one third and add the butter, garlic, and parsley.

Sauté the mushrooms in two batches.

Season with salt, pepper, crushed coriander seeds, and dried chili.

Make space for the eggs and add a knob of butter.

Crack in the eggs one at a time, directly into the frying pan.

Turn the heat to high once the eggs are cooking.

Cook until all the egg white is cooked.

Finish by grating Parmesan over the skillet.