Preheat the oven to 200°C.

Place the vine tomatoes in a dish, drizzle with olive oil and Maldon salt and roast until the skins burst open.

Remove the stems of the mushrooms by twisting and pulling.  Drizzle the bottom of an oven tray with some olive oil and place the mushroom on top.  Place ½ t butter on top of each mushroom and drizzle with more olive oil before placing in the oven to bake for 15 to 20 minutes.

Just before removing from the oven, change the setting to grill and remove the hot mushrooms.  Break an egg onto each, and top with 2 T Parmesan and salt and pepper.  Place under the grill for 5 minutes.  The egg white might run over the edges, but don’t despair.

Remove from the oven, top with roughly chopped parsley and serve with roasted vine tomatoes and a hot, crusty loaf (optional.)