Place a large frying pan over a medium heat. When hot add the butter and olive oil and when the butter starts to bubble up add the ceps. Fry the ceps for about 3 minutes on each side so that they colour up.
Add the chestnut mushrooms and continue to cook for another 2 minutes. Add the wild garlic and a little more butter . Gently move the mushrooms in the pan to create two gaps and when the butter starts to bubble crack the eggs into the gaps.
Turn off the heat and leave the eggs to cook in the heat of the pan until the whites are set and the yolks are still runny ( about 3 minutes.) Season and serve on the buttered toast.