From a Chateau in France: The Perfect Perigord Breakfast
Among other delicacies of Southwestern France - Scrambled eggs with wild mushrooms and goat cheese - and French bread with Foie Gras.
1/3 cup dried cepes (wild mushrooms)
2 tablespoons butter
8 eggs, beaten
1/3 cup crumbled Cabacou (goat cheese)
1 large tomato, diced
Coffee with Cognac
Hydrate mushrooms in warm water for ten minutes. Melt butter in skillet and add mushrooms (drain off the liquid and save for soups, stews, etc.). Saute five minutes, seasoning with a little salt and pepper. Add beaten eggs and soft-scramble, adding goat cheese right at the end. Season once again. Top with tomato.
Serve eggs with slices of French bread spread with Foie Gras, strawberries, and coffee with a dash of Cognac. Serves 3.