Melt butter in a skillet, add sliced garlic and thyme.
Fry for about one minute, add washed and cleaned mushroom.
Season with salt and fry for about 5 minutes, stirring constantly.
Sprinkle with freshly ground pepper. Serve with fresh baguette.
Cut pumpkin into chunks and tomatoes in halves. Place them in an oiled baking dish. Drizzle with olive oil, sprinkle with salt and pepper, top with fresh oregano. Roast at 200C for 30-40 minutes. Let cool and remove the skins. In a large pot saute garlic and onion. Add pumpkin and tomatoes, pour in the stock, season with chili and bring to boil. Blend the soup. Check the seasoning and reheat.
Cut a hole into the center of each bread slice. Place the bread on a baking sheet, lined with parchment paper. Spread some butter on top of each slice. Carefully crack an egg into each hole. Bake at 180C for about 6 minutes - until egg whites are set and the yolks still runny. In the meantime, combine all the pesto ingredients in a food processor. Sprinkle the eggs with freshly ground pepper. Serve with cilantro pesto.