This recipe was sent to me by food52'er linzeralla. I adapted it very slightly. Sure, it's not Kosher, but it's really good!
This recipe was sent to me by food52'er linzeralla. I adapted it very slightly. Sure, it's not Kosher, but it's really good!—fiveandspice
piece of thick-cut bacon, cut into small pieces
sheet of matzo
large egg, lightly beaten
tablespoon heavy cream
Salt and pepper
In This Recipe
- 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.
- This recipe is a Community Pick!