For the sultana pesto
For the mushrooms
Soak the sultanas in warm water for 2 minutes, drain and add to a mortar with the capers, anchovies, garlic, pine nuts and lemon zest.
Grind to a rough paste, loosen with the lemon juice and olive oil, then add some pepper and salt.
Stir in the herbs.
Twist the stems off the mushrooms and remove the spongy gills using a spoon. Heat a pan with a little oil, fry the mushrooms until golden – approximately 5 minutes.
Remove the pan from the heat and drain any liquid from the mushrooms. Break an egg into each mushroom. Return the pan to the heat and cook covered for 5 minutes, until the egg whites are cooked and the yolks are still runny.
Season the eggs, top with the pesto and serve.