In France, the Easter egg hunt is a unique experience; children search not only for Easter eggs but also for chocolate church bells. This tradition reflects a charming story: the bells of all churches stop ringing on Good Friday as a sign of mourning for the death of Jesus and ‘fly’ to Rome. On Easter Sunday, ‘returning’ from Rome, these bells bring back chocolate and eggs, which they hide everywhere. Thus, the silence of Good Friday is followed by the joy of Easter, the resurrection of Christ, celebrated with a sweet surprise. For a chic “Oeuf en Cocotte” recipe perfect for Easter, but also beyond, blissful for a luxurious brunch:

Easter in France is a time of family, tradition, and, of course, delicious food. It’s a period when we come together to celebrate spring, often marked by special church services and the joyful hunt for Easter eggs for the little ones. Here in Burgundy, the temperatures are already spring-like, which is delightful. Against this backdrop of renewed spring, sun, and lengthening days, ‘oeufs en cocotte,’ or eggs in pots, hold a special place on the Easter table. These simple yet elegant dishes, gently baked with cream and herbs, and sometimes enriched with pieces of ham or vegetables, symbolize the essence of French cuisine – depth of flavor achieved with minimal ingredients. A true treat that makes Easter in France so special.

• Ingredients:
  • 4 fresh eggs.
  • 100 ml crème fraîche.
  • 100 g finely chopped spinach.
  • 100 g smoked salmon, cut into small pieces.
  • 4 teaspoons grated Parmesan cheese.
  • Fresh dill, or other herbs, to taste.
  • Salt and pepper to taste.
  • Butter for greasing the cocotte dishes.

• Method of preparation:
  • Preparation: Preheat the oven to 180°C (350°F). Grease four cocotte dishes with butter.
  • Spinach base: Distribute the finely chopped spinach at the bottom of the cocotte dishes.
  • Add salmon: Place a layer of smoked salmon on top of the spinach.
  • Crème fraîche: Spoon a tablespoon of crème fraîche into each dish.
  • The egg: Carefully crack an egg into each dish, trying to keep the yolk intact.
  • Seasoning: Sprinkle with salt, pepper, and grated Parmesan cheese.
  • Baking: Place the dishes in a deep baking tray and pour hot water into the tray until it reaches about halfway up the sides of the dishes. Bake in the oven for about 15-18 minutes, or until the whites are set but the yolk is still soft.
  • Serving: Garnish with fresh dill and serve immediately.

This dish combines the rich flavors of salmon and crème fraîche with the soft texture of the egg, making it a perfect, luxurious Easter breakfast or brunch dish.