It’s really about seeing that beautiful yolk peeking out from this French toast. The French toast has to be cooked a little longer because the multi-grain bread is a dense and takes longer to tenderize as it cooks. If you like a fully cooked fried egg but want that beautifully cooked yolk, do not turn them over and hide the pretty yolk. Simply lower the heat and cook the eggs a little longer over low heat. There is a push pull between savory (mustard) and sweet (maple syrup) so go light on the syrup to give the eggs a chance to find both sides of this flavor equation.