1. Combine the eggs, milk, most of the parsley, the chives, thyme and paprika in a shallow dish. Season with pepper and set the mixture aside.
2. Preheat the broiler. Remove the stalks from the mushrooms. Using 1 tablespoon of the oil, lightly brush the gill sides of the mushroom caps. Place them gill-side up on the broiler rack. Add the bacon to the rack. Broil the bacon and mushrooms until cooked, remove from the oven and keep warm.
3. Meanwhile, cut each slice of bread into 4 triangles. Heat a large nonstick frying pan over medium heat and add 1 tablespoon of the remaining oil. Dip about one-third of the bread triangles into the egg mixture to moisten on both sides, then place in the hot pan. Cook for 1–2 minutes or until golden-brown. Remove from the pan and keep warm while you cook the rest of the bread, adding the remaining oil as needed.
4. To serve, arrange 5 triangles of herbed French toast on each plate. Cut the mushrooms into thick slices and add to the plates, together with the bacon. Sprinkle with the remaining parsley.

PER SERVING

393 calories
23 g protein
26 g total fat
5 g saturated fat
275 mg cholesterol
17 g total carbohydrate
3 g sugars
4 g fibre
862 mg sodium

This hearty breakfast dish contains fewer calories than the traditional version of French toast, which is often served with melted butter and maple syrup.