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!