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Berry Matzo Brei

Berry Matzo Brei
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The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.

Since living in Cleveland, I’ve discovered that it is a true melting pot of religions and cultures. The area where I live happens to have a large Jewish community.

To be honest, I was not very familiar with matzo brei prior to making this recipe, other than the well-known fact that it uses unleavened bread. I have never used matzo for cooking, so I figured with the Jewish holiday of Passover around the corner, I would give it a try. It was a truly enlightening experience. I did some research to figure out the best ways to approach this recipe so I could do it justice.

Berry Matzo Brei

From what I gathered, there are many variations of this recipe made with fruit compote and syrup. I also have seen several with almonds or mixed nuts. I chose to feature a mixed berry compote, but I blended it to create a thick sauce and finished it with a honey drizzle.

Let me tell you, whether or not you celebrate Jewish holidays, this recipe is absolutely delicious! I could not stop eating it.

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Berry Matzo Brei

Berry Matzo Brei


For the Berry Compote

  • 3/4 cup strawberries, chopped
  • 3/4 cup blueberries
  • 1/4 cup granulated sugar
  • 1/2 tsp. lemon zest
  • 2 Tbsp. lemon juice
  • 1 tsp. vanilla extract
  • 3 Tbsp. corn starch in in 1/4 cup cold water, post baking

For the Matzo Brei

  • 5-6 sheets of unsalted matzo, broken into 2-inch pieces
  • 1 1/4 cup hot water
  • 1/2 tsp. kosher salt
  • 3 large eggs, beaten
  • 1/2 tsp. cinnamon for eggs
  • 5 Tbsp. unsalted butter


  1. Preheat the oven to 425°F. Adjust the rack to the middle position.
  2. In a baking dish, mix together all of the berry compote ingredients except for the corn starch mixture. Bake for 20 minutes.
  3. While the berries bake, beat the eggs for the matzo brei in a bowl with the salt and cinnamon.
  4. In a 13×9 baking dish, evenly layer the 2-inch unsalted matzo pieces. You should be able to form 3 layers.
  5. Pour the hot water over the matzo in a zigzag fashion. Let it soften for 2 minutes.
  6. Add the egg mixture to the matzo and stir with a fork until the eggs fully incorporate. Don’t worry about the layers getting messed up.
  7. In a large skillet, melt the butter.
  8. Begin scooping the matzo and egg mixture into the skillet. Press down with a spatula after each scoop to flatten.
  9. Cook over the stove for 5-7 minutes.
  10. Place a plate on the skillet and quickly flip. Ensure that the plate is larger than the skillet to avoid spillage.
  11. Slide the fully-cooked matzo disc onto a cutting board and slice how you choose. I chose wedges.
  12. By this time, the berries should be done baking. When ready, remove the berries from the oven and place in a blender, or use a hand blender. Add in the corn starch and water mixture to thicken.
  13. Pour the berry sauce over the matzo brei and add honey or a syrup. Garnish with walnuts.

Berry Matzo Brei

Ashley Durand

By Ashley Durand

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