In a small bowl, MIX together herbs, creme fraiche and salt and pepper, and set aside.
ARRANGE 8, 4-ounce ramekins on a large sheet tray and place a pat of butter in each. PLACE the sheet tray under the broiler set to high and COOK for 2 minutes until the butter has melted.
Carefully CRACK an egg into each ramekin and top with a tablespoon of the herb mixture. Return to the boiler and COOK until the eggs are set, about 5 minutes.
SPREAD the mustard evenly over the pork, and then sprinkle with the coriander, peppercorns and salt, pressing so the spices adhere.
HEAT the oil in a large ovenproof skillet over medium-high heat. Cook, TURNING, until browned on all sides, taking care not to burn the spices. Put the skillet in the oven and ROAST at 400° F for approximately 15 minutes. Serve with eggs and your favorite salad!
Experiment with different herbs to change up the dish, like tarragon, thyme or cilantro.
Add grated Parmesan cheese to the cooked eggs for extra flavor.