Thanks for posting an article on Bryndzové Halušky but why did you have to make such a massacre of the recipe ?
1) Eggs in bryndzové halušky ? What ?
2) The potato grater you used is wrong. You want the one with spikes that reduces raw potatoes to a uniform paste, not the grater that makes thin strips. That's for carrots.
3) Bacon ? C'mon, the real thing is flavoured with lard, not bacon. You know what lard is right ?
4) Kitchen knife and cutting board are the tools of the trade for dispatching small pieces of the dough into the boiling water pot.
5) Bryndza: sadly not readily available outside of Slovakia but halušky are not the real thing without Bryndza. Bryndza is not a strong cheese, it does not smell, it's fresh cheese actually. It looks like cottage cheese but is made from sheep. It has a distinct flavour though.
An finally, for those who need even more calories on tom of the potatoes, flour, lard and cheese, it is a delicacy to "lighten" your halušky with a touch of sour cream and I like them with a glass of fermented milk.
Dobrú chuť (good appetite - Bon appétit)
(and jokes aside, thanks for the article)