Cut the bacon into strips and fry it crispy. Drain in a colander. Mix 25 cl of milk with two large tablespoons of wheat flour. Beat eight eggs, together with the paste of milk and flour. Put the bacon back in the pan and pour in the egg preparation. Season with a few twists from the pepper mill and a pinch of salt. Put on medium heat and keep stirring until the eggs have solidified. Serve with brown bread and salted butter.

Matoufè

  

lean salted bacon wheat flour milk. eggs pepper and salt
Photo: FTLB/ P. Willems
The Matoufè or Matoufet is very similar to a banal scrambled egg with bacon, but in Marche-en- Famenne people think differently. There is a real brotherhood 'Royal Confrérie Du Matoufé' who guards, cherishes and promotes the age-old recipe.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Matoufè  

Cut the bacon into strips and fry it crispy. Drain in a colander. Mix 25 cl of milk with two large tablespoons of wheat flour. Beat eight eggs, together with the paste of milk and flour. Put the bacon back in the pan and pour in the egg preparation. Season with a few twists from the pepper mill and a pinch of salt. Put on medium heat and keep stirring until the eggs have solidified. Serve with brown bread and salted butter.
lean salted bacon wheat flour milk. eggs pepper and salt
The Matoufè or Matoufet is very similar to a banal scrambled egg with bacon, but in Marche-en- Famenne people think differently. There is a real brotherhood 'Royal Confrérie Du Matoufé' who guards, cherishes and promotes the age-old recipe.
Photo: FTLB/ P. Willems
a recipe guide for the amateur chef Belgian Cuisine