Peel, wash and slice the parsnips. Wash, seed and dice the pumpkin. Cook both in approx. 250 ml salt water covered for approx. 5 minutes. Add frozen peas and cook for about 1 minute more. Drain the vegetables and collect the stock.
Dab the smoked pork dry and cut into cubes. Heat 1 tablespoon of oil in a saucepan. Fry the meat for about 5 minutes. Take out.
Heat the butter in the frying fat. Stir in flour and sweat lightly. Add vegetable stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Season sauce with salt, pepper and nutmeg. Wash and finely chop the chives. Add the smoked pork loin, vegetables and chives to the sauce.
For the toasts, cut a circle (approx. 7 cm Ø) from each toast slice. Heat 2 tablespoons of oil in a large coated frying pan. Roast the toast slices in it for about 1 minute. Beat the eggs in the middle of the slices and fry for approx. 2 minutes on each side. Fry the toast slices as well. Season with salt and pepper. Serve as a snack.