Tomato and Egg Salad

This simple French summer salad is a firm family favourite for lunch. It's super easy to make, but unusual nevertheless. The hard-boiled egg yolks make the dressing nice and unctuous as they break up into it. There really are no exact proportions; just use your judgement. The chives work well, but you could use tarragon or basil.

4 eggs

6 or more tomatoes, depending on size, sun-kissed and ripe

Olive oil, vinegar, mustard, salt and pepper

Snipped chives

Start by making the vinaigrette with cold-pressed olive oil, vinegar and a dollop of mustard. Hard-boil the eggs and let them cool in cold water before peeling and slicing them. Slice the tomatoes and combine with the other ingredients. Give the salad a stir so that some of the egg yolks blend into the dressing, which is nice mopped up with crusty bread.