It's now all but mandatory for restaurants to serve local food, but few chefs cook it with the same verve as Aaron Josinsky. His regional menu at the Bluebird Tavern in Burlington, Vermont, has quickly earned the small-town restaurant national acclaim. This recipe for mushroom toast shows Josinsky's talent for coaxing big flavors from the simplest ingredients. When pierced, the egg on top becomes an instant sauce for meaty mushrooms and crusty bread. Use any mushrooms you like, but good bread and farm-fresh eggs will take this supper from simple to spectacular.