Place porcini mushrooms in a heatproof bowl with the boiling water. Stand for 5 minutes.
Meanwhile, heat oil in a medium frying pan over medium heat; cook onion, stirring, for 3 minutes or until soft. Add flat and swiss brown mushrooms; cook, stirring, for 3 minutes or until browned and tender. Add garlic; cook, stirring, for 1 minute or until fragrant.
Stir in quinoa, stock and thyme. Remove porcini mushrooms from water (reserve the soaking liquid); chop coarsely. Add porcini and soaking liquid to pan; bring to the boil. Simmer, uncovered, for 20 minutes until liquid is absorbed and quinoa is tender. Discard thyme. Add cavolo nero; stir until wilted. Remove pan from heat; stir in goat's cheese and half the parmesan.
Meanwhile, half-fill a large frying pan with water; bring to the boil. Break one egg into a cup, then slide into pan; repeat with remaining eggs. When all eggs are in pan, return water to the boil. Cover pan, turn off heat; stand for 4 minutes or until a light film of egg white sets over yolks. Remove eggs, one at a time, using a slotted spoon; place spoon on paper-towel-lined saucer to blot up any poaching liquid.
Serve risotto topped with eggs and remaining parmesan. Season with pepper.