1. In shallow baking dish, whisk together 3 eggs, milk, cream, bacon, Parmesan, mustard, garlic, and half of the salt and pepper until blended. Stir in parsley, and half of the tarragon and chives.
2. Preheat CRUX 22-inch Extra Large Electric Griddle. Turn temperature control dial to 350˚F. Brush griddle with 2 tbsp butter. Dip each bread slice into egg mixture until coated completely and letting excess drip back into dish. Cook on hot griddle for 6 to 8 minutes or until golden brown. Keep warm in oven.
3. Wipe griddle clean with paper towel; brush with remaining butter. Crack eggs onto griddle, cooking for 3 to 5 minutes or until yolks are slightly runny and whites are set or cooked as desired. Season with remaining salt and pepper.
4. Top each slice of French toast with fried egg. Sprinkle with remaining tarragon and chives.