In a small saucepan, scald milk over medium-high heat, until small bubbles form around the edges. Remove from heat and stir in brown sugar and butter. Transfer to the bread pan and let cool to lukewarm (between 30C and 35C).

Add salt, basil, rosemary, pepper, egg and pumpkin to the bread pan. Spoon flour on top of liquid. Add yeast.

Select the Dough Cycle and press Start

When the cycle is finished, transfer dough to a floured surface and punch down gently. Divide dough in half. Cut each half into 6 pieces. Roll each piece into a ball. Place at least 2 inches (5cm) apart on prepared baking sheet. Cover with a clean towel and let rise in a warm, draft-free place for 30 minutes. Meanwhile, preheat oven to 190C.

Bake for 15 to 20 minutes or until risen and browned and an instant-read thermometer inserted in the center of a roll registers 90C.

Beat eggs and salt lightly. Add in the rest of the ingredients, beat lightly to combine.

Brush egg ring mould all over with oil to prevent eggs from sticking to rings. Heat a saucepan over medium-low heat, brush with base with oil. Place egg ring mould on saucepan and heat for a minute.

Scoop some egg mixture into ring mould until almost full, it will puff up a little later on. Turn heat to lowest setting, cover saucepan and let cook for about 3-4 minutes or until egg has set.

Slowly but gently turn ring mould over and cook the other side of egg for another minute or two. Remove ring mould. Remove egg to a plate. Serve immediately with your pumpkin rolls.

Garnish the herbed pumpkin rolls and fluffy egg round with some slices of cucumber, tomato and add your favourite mayonnaise, chili sauce or mustard.