From a Chateau in France: The Perfect Perigord Breakfast
SundayMorningBreakfast

Among other delicacies of Southwestern France - Scrambled eggs with wild mushrooms and goat cheese - and French bread with Foie Gras.

Ingredients:

1/3 cup dried cepes (wild mushrooms)

2 tablespoons butter

8 eggs, beaten

1/3 cup crumbled Cabacou (goat cheese)

1 large tomato, diced

French bread

Foie Gras

Strawberries

Coffee with Cognac

 

Recipe:

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.