Genevieve Fay was my wonderful French grandmother. Cooking with her as I grew up was a special treat. This is one of the first things I learnt to make with her as a little girl and was always enchanted by its origins. The tomatoes are covered with a mixture which, she said, resembled mimosa. The lady who had given her the recipe told her that she was reminded of the mimosa she had seen in Japan and in fact called them ‘Tomates Japonaise’ or Japanese Tomatoes. We always called them tomates mimosas at home. They are excellent served with a green salad, roast chicken or with the racks of lamb.
16 small or 8 medium-sized, ripe yet firm tomatoes, each cut in half.
Salt and pepper
1 tablespoon Herbes de Provence
3 eggs – hardboiled
4 – 5 tablespoons Crème Fraiche
2 tablespoons finely chopped chives
1 tablespoon finely chopped parsley
5-6 basil leaves – very finely sliced