Serves 4

4 sheets of matzoh
4 eggs
1/2 cup milk
Salt to taste
Fresh ground pepper to taste
1 large onion, chopped
2-4 slices bacon, chopped

Break the sheets of matzoh into pieces and soak them in warm water in a large bowl until soft but not soggy. Drain well.

In another bowl, beat the eggs with the milk, salt, and pepper. Combine the matzoh with the eggs.

Cook the onions and bacon in a large heavy skillet over medium heat; when the bacon is cooked and the onions are beginning to get brown, add the matzoh mixture and stir. Cook over medium heat. Stir with a wide spatula, keeping the matzoh in large scrambled pieces.