Maitake Mushroom Toast (Vegetarian)

1. Add butter to a large pan and melt over medium heat. Then add minced garlic and cook until fragrant. This should be about 30 seconds. Add sliced leeks and cook until tender (stirring occasionally), about 5 minutes. Then add maitake mushrooms. Cook (also stirring occasionally) until those too are tender. This should be another 5-8 minutes. Add white wine and stir. Then cook for a couple minutes, or until the wine has evaporated. Now add the creme fraîche, followed by the parmigiano reggiano. Stir to coat, then season to taste with salt and pepper. Finally, toss with lemon juice and set to the side.

2. Poach your eggs! (Or cook them however you'd like.) To do this, fill a small saucepan about halfway with water and bring it to a boil. Add a splash of white vinegar, followed by your eggs (I like to put them in individual ramekins before adding them to the pot). Reduce heat to low, and let cook for 4 minutes, then transfer them to a paper towel lined plate with a slotted spoon. If you haven't already, toast your sourdough while the eggs poach.

3. Now assemble! Add half the mushroom and leek mixture to each slice of sourdough, then top each one with a poached egg. Sprinkle chive flowers or finely chopped chives on top, and enjoy!