A header shot of a pan of matzo brei along with some creme fraiche and jalapeño infused maple syrup.

Matzo Brei w/ Blackberry Compote, Créme Fraîche + Jalapeño Syrup

I’ve never been a big fan of Passover. It often falls on my birthday, and having cake be a taboo food on one’s birthday is just no fun! That said, there are certain things I’ve always loved about the holiday. Scream-singing dayenu during our family seders was always a great time. I’m also a big fan of both charoset and matzo ball soup. And then there’s matzo brei, which is a delight to behold (or, uh, ingest). I actually hadn’t had the brei in years before making this version of it. My grandma used to make it for my sister and me when we were younger. But sadly, I haven’t had it since she passed away. Since having a child of my own, though, I’ve felt a bit more nostalgia for the traditions of my youth. And so I made matzo brei.

I didn’t just make any old matzo brei, though. I made matzo brei with blackberry compote, créme fraîche, and jalapeño infused maple syrup. So uh, not the most traditional of breis, but wow was it delicious. Hopefully my grandma would’ve liked this version. Hard, to say, though. She hated a lot of foods. It was part of her charm.

So like, what is matzo brei?

I always say that matzo brei is basically what happens if you were to French toast matzo, and I stand by that. To give you a bit more context, though, it’s an Ashkenazi Jewish breakfast dish that’s typically made during Passover, during which Jews are supposed to refrain from eating bread or anything leavened. During the week of Passover, we eat a lot of matzo (which is an unleavened flatbread) and are always looking for ways to make it more interesting, hence matzo brei.

(I’m not gonna go into the significance of matzo. If you want to know more about that, it’s easily searchable!)


Matzo Brei w/ Blackberry Compote, Créme Fraîche + Jalapeño Syrup

Course Breakfast, brunch
Keyword matzo, matzo brei, passover
Servings 2 people


Jalapeño Infused Maple Syrup

  • 1 cup Maple syrup
  • 1 Large jalepeño

Blackberry Compote

  • 1 cup Blackberries
  • 1 tsp Sugar
  • 1 tbsp Lemon juice (freshly squeezed!)

Matzo Brei

  • 1 sheets Matzo
  • 2 tbsp Butter
  • 4 Large eggs
  • A pinch of salt

Additional Toppings

  • More blackberries
  • 2 tbsp Créme fraîche


  • Run your two sheets of matzo under some water for a few seconds, making sure to moisten both sides of each one. Then set them to the side to hang out for a bit.
  • Make the jalapeño infused maple syrup! This is the ingredient that'll take the longest to make, so you'll want to do it first. To do so, halve and core your jalapeño. Then halve each half and place in a small saucepan with 1 cup maple syrup. Bring to a simmer and cook for about 10 minutes. Then remove from heat and set to the side for about 10 more minutes before removing the jalapeño chunks.
  • While the maple syrup infuses, make the blackberry compote. Add 1 cup blackberries, 1 tbsp lemon juice, and 1 tsp sugar to a medium sized saucepan and cook over medium heat until it starts to bubble. Once it's bubbling, reduce the heat to medium low and mash the berries a bit with a wooden spoon or spatula. Continue to cook for about 5 more minutes and then remove from heat.
  • Finally, make the matzo brei. Crack 4 large eggs into a medium sized bowl. Add a pinch of salt, beat with a fork and set to the side. Now melt 2 tbsp butter in a large saucepan over medium heat. Break the softened matzo sheets into bite sized chunks and sauté, tossing to coat in butter. Then add the egg mixture to the pan. Scramble the eggs and matzo chunks together. When set, remove from heat.
  • To serve, top with all the blackberry compote and about 2 tbsp créme fraîche, as well as some additional fresh blackberries. Add jalapeño infused maple syrup to taste, and enjoy!

Like I mentioned, this recipe is definitely more involved than your run of the mill matzo brei. That said, in my humble opinion it is so very worth it. And because the jalapeño maple syrup takes a while to infuse, you can do all the other stuff while that’s happening. So it honestly doesn’t take that long.

If you make it, let me know in the comments or on Instagram! I always love hearing from you.

Oh, and if you’re looking for more Passover safe breakfast options, check out these recipes for almond based blueberry ricotta pancakes or grain free brown butter cinnamon granola! They may not contain matzo, but they’re grain free by default, and therefore fair game.

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