Start by making the crispy shallots. Peel and thinly slice the shallots before separating the slices into thin rings. Heat the oil in a pan until hot – test by place a small bit of bread into the oil, it is ready when it sizzles as soon as hitting the oil.
Carefully sprinkle the shallots into the oil and fry for 2 – 3 minutes until golden. Use a spatula to move the shallot pieces in the oil to ensure they crisp evenly. Use a slotted spoon to remove from the oil and drain the shallots on piece of kitchen paper. Set aside until ready to serve – they will crisp up further once cooled.
In a shallow dish, whisk together the eggs and 2 tablespoons of milk and season with a little salt and pepper. Place the bread slices in the egg mixture, turning over to ensure both sides are covered in the egg. Allow to sit for 2 – 3 minutes until the bread has totally absorbed the egg mixture.
Heat a dash of oil in a non-stick frying pan and carefully lay the soaked bread into the pan. Fry for 3 – 4 minutes until golden and crispy before flipping and repeating on the other side. Place the cooked bread on a lined baking tray and place in a warm oven whilst you make the mushrooms.
Heat a little more oil in the pan before adding the mushrooms. Fry for 3 – 4 minutes until browned – try not to move the mushrooms to much as this will help them to caramelise. Sprinkle in the mixed herbs and a sprinkling of salt and pepper. Stir through the mustard, cream cheese and remaining milk to create a thick, creamy sauce that coats the mushrooms.
Remove the bread from the oven, place on two plates and spoon over the creamy mushrooms. Finish with the crispy shallots and a final crack of black pepper.