In a small-medium frying pan, cook the bacon pieces over medium heat until they’re starting to get crispy and their fat has rendered out.
In the meantime, break the matzo into bite-sized hunks and put it in a bowl. Cover the matzo with warm water and let it soak for 30 seconds, until just slightly softened, then drain well. Whisk the egg with the cream and generous pinches of salt and freshly ground black pepper. Stir it into the matzo, then add the mixture to the pan with the cooking bacon.
Cook, stirring and flipping occasionally until some portions are browned and crispy around the edges. Serve topped with a drizzle of maple syrup, if desired.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.