Cover the porcini with boiling water and leave to soak for 20 minutes. Drain the porcini ( reserving their soaking liquid if you like). Rinse well and pat dry.
Put the butter, oil, garlic , herbs, black pepper and fine salt into a medium non stick frying pan on a medium heat. Once the butter has melted, add the porcini and fry for 2 minutes, stirring often.
Crack the eggs into the pan, lower the heat and cover with a lid. Cook for 2 1/2 to 4 minutes, until the whites are set but the yolks are still runny.
Sprinkle the eggs with a bit of salt. Top with some finely grated lemon zest, a good squeeze of lemon juice and some grated parmesan. Finish with some parsley sprigs and chilli flakes( if using). Serve from the pan.