On Easter morning in Paris, Élise opened the window and the cold air slipped in. A church bell rang nearby. In the Parisian apartment on a narrow street, Élise placed a single egg on her windowsill. She did this ritual every Easter. It was not chocolate. It was a real egg, painted in soft blue – eggshell blue – with a thin gold line circling its middle. Once perfect, but that was yesterday. Today it is imperfect and slightly faded. She did this ritual every Easter. Below, a child ran along the street and stopped short at the end of a queue. A man on a bicycle slowed, as if deciding whether to stop for bread or keep going toward the river. Élise watched the egg on her windowsill catch the light. She lifted it, turned it three times in her hand, and placed it back on the sill, this time slightly closer to the sun. Downstairs, the boulangerie opened. Élise wrapped a shawl around her shoulders, descended the steps of her apartment, and joined the bakery queue with baguette in mind. Egg on toasted baguette. And just like that, Easter began again. A Parisian Egg Recipe: Œufs Cocotte à la Parisienne (Parisian-Style Baked Eggs) Ingredients (serves 2) 4 Fresh eggs 4 Tablespoons crème fraîche A small handful of fresh spinach (or mushrooms, lightly sautéed) 30g grated Gruyère or Comté cheese Butter (for the ramekins) Salt, pepper Fresh chives or herbs Method 1. Preheat oven to 180°C (350°F). 2. Line two small ramekins (ceramic pots) generously with butter. 3. Add a spoon of crème fraîche (or sour cream) at the base. 4. Layer in spinach or mushrooms. 5. Crack 2 eggs into each ramekin. 6. Add another spoon of crème fraîche on top. 7. Sprinkle cheese, salt, and pepper. 8. Place ramekins in a bain-marie (a baking dish with hot water halfway up the sides). 9. Bake for 10–12 minutes until whites are set but yolks remain soft. 10. Sprinkle fresh herbs on top to garnish. Serve with toasted baguette, a simple green salad, and tea or coffee.
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Sunday, 5 April 2026
Paris Easter story & recipe: Egg on the Windowsill
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