From one of my favorite places in the world - Southwestern France - a simple, but very local breakfast that includes soft scrambled eggs with wild mushrooms and goat cheese.
1/2 cup dried cepes (wild mushrooms)
2 tablespoons butter
Salt and pepper
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 medium skillet and add mushrooms (drain off the liquid and save for soups, stews, sauces, etc). Saute five minutes, seasoning with a little salt and pepper. Aded beaten eggs and soft-scramble, adding goat cheese right at the end. Season once again to taste. Top with tomato.
Serve eggs with slices of French bread spread with Foie Gras, strawberries, and coffee with a dash of Cognac. Serves 3.