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Heat the oven to 200.c fan
Place the mushrooms, cup side up, into a suitably sized roasting tray or pan.
Trickle the top of the mushrooms with the olive oil, scatter over the leaves from the thyme sprigs and the chopped parsley. Season with plenty of salt and pepper. Finally, dot the butter on top of each mushroom.
Place the mushrooms in the oven and bake for 15–20 minutes, or until the mushrooms are collapsed and tender.
Once the mushrooms are tender, crack an egg into the middle of each mushroom, season their tops lightly, and top with the remaining herbs. Return the tray to the oven and cook for a further 4 – 6 minutes or until the eggs are just cooked.
Serve immediately with some buttered toast.