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Ingredients
- 4 sheets plain salted matzoh
- 4-6 eggs, depending on how eggy you like your brei
- 3 strips bacon, cut into thin strips
- salt and pepper
- 2 tablespoons cream, creme fraiche, or milk (optional)
Method
- In a large frying pan, cook the bacon until it's crispy and the fat has rendered. While it's cooking, beat together the eggs in a bowl and set aside. Break up the matzoh into small pieces, put in a large bowl, and cover with warm water. Soak for 30-60 seconds, then drain. Combine the beaten eggs with the drained matzoh and a healthy pinch of salt. If using cream, add it to the mixture.
- Add the matzoh-egg mixture to the pan with the bacon. I like to alternate between breaking up the pieces and mixing everything around with pressing down with the back of a spatula to help it brown nicely. When it is nicely browned all over, but still somewhat soft in the middle, turn it over onto a plate. Serve with lots and lots of fresh ground pepper.
