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Recipe Collection

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Matzah Brei with Strawberry Compote

Matzah Brei with Strawberry Compote Related:   bread, dairy, Passover, vegetarian

Prep time: 10 min

Cook time: 3 min

Yield: 6-8 servings

A great brunch dish not just at Passover, and kids love to help prepare it. So versatile that you can treat like French toast, pancakes or latkes.

From the new cookbook, The New Jewish Table–Modern Seasonal Recipes for Traditional Dishes, by Todd Gray and Ellen Kassoff Gray and David Hagedorn (St. Martin’s Press)



  • 6 sheets of matzah
  • 2 large eggs
  • 1/4  teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup (1 stick) unsalted butter
  • Strawberry Compote
  • 2 cups fresh strawberries (Bing cherries and other fresh fruit also work well)
  •  ½ cup sugar
  • 1 vanilla bean pod


  • Break the matzahs into large pieces. Whisk together the eggs, salt and pepper in a medium bowl. Submerge the matzahs in the egg mixture. Melt the butter in a 12-inch cast-iron skillet over medium-high heat, cooking until the butter foams and begins to turn light brown. (Chefs call this color noisette). Using a slotted spoon so the excess egg mixture drains, transfer the matzahs to the butter and cook without stirring until lightly browned on the bottom--1 minute; turn and cook on the other side for one minute. Transfer to paper towel-lined plate to drain briefly. Taste and sprinkle with additional salt if you like. Serve warm with strawberry compote (below), cinnamon sugar, sour cream or other favorite topping.
  • Strawberry Compote
  • Hull strawberries and cut in half. Combine with sugar in medium saucepan. Split vanilla bean pod in half and scrape seeds into the pan. Stir to combine and then add the pod halves. Bring to simmering over medium high heat and cook 5 to 10 minutes until sugar is melted and berries are softened. Remove from heat, remove pods and transfer to dish or container. Cover and refrigerate until chilled. Yield: about 2 1/5 cups
  • Photography by Stacey Viera

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