Pork Steak with Gluten Free Toasted Sourdough Bread

A straightforward breakfast of toasted sourdough bread,  surmounted with squashed fried tomato quarters and half a teaspoonful of English mustard. A slow cooked pork steak (low heat, twenty minutes under glass, turned twice), along with some diced chestnut mushrooms, and a fried egg - all cooked in a light drizzle of sunflower oil.

I didn't bake this sourdough bread. It was made by Warburtons. It keeps really well in the fridge.