Brush chanterelle, the larger divide. Boil lentils in soup and wine until tender, then drain.
Chop peeled shallot and spring onion finely.
Sauté shallots in oil, add the lentils and season with salt and pepper.
Heat oil in a pan and add the spring onions and chanterelles. Roast quickly over high heat. Cook four fried eggs and season with salt and pepper.
Serve lentils on a plate, place the chanterelles upon, season to taste with salt and pepper. Last serve the fried eggs to it.