Cut the bacon into strips and fry until crispy. Drain in a
colander. Mix 25 cl of milk with two generous spoons of wheat
flour. Beat eight eggs with the milk and flour mixture.
Put the bacon back in the pan and add the egg mixture.
Season with a few turns of the pepper mill and a pinch of salt.
Put on medium heat and keep stirring until the eggs have set.
Serve with brown bread and salted butter.
matoufè
milk.
eggs
pepper and salt
The Matoufè or Matoufet looks a lot like an ordinary
scrambled egg with bacon, but in Marche-en-Famenne
people think otherwise. There is a real brotherhood
'Royale Confrérie Du Matoufé' that guards, cherishes and
promotes the age-old recipe.
taste and tradition
the fiery passion
Cut the bacon into strips and fry until crispy.
Drain in a colander. Mix 25 cl of milk with two
generous spoons of wheat flour. Beat eight
eggs with the milk and flour mixture.
Put the bacon back in the pan and add the egg
mixture. Season with a few turns of the pepper
mill and a pinch of salt. Put on medium heat
and keep stirring until the eggs have set.
Serve with brown bread and salted butter.
milk.
eggs
pepper and salt
The Matoufè or Matoufet looks a lot like an
ordinary scrambled egg with bacon, but in
Marche-en-Famenne people think
otherwise. There is a real brotherhood
'Royale Confrérie Du Matoufé' that guards,
cherishes and promotes the age-old
recipe.
matoufè
taste and tradition
taste and tradition
the fiery passion
