Eggs with Tomato and Basil Mayonnaise

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

The sublime combination of tomatoes and basil is the epitome of summer. The fresher the eggs the creamier their whites will be. This is perfect as part of a cold ‘al fresco’ lunch on a warm day.


  • 8 large very fresh eggs (size 1)
  • 2 ripe tomatoes
  • 2 egg yolks


Put the eggs into a saucepan, cover with cold water and bring to the boil. Boil the eggs for four minutes — this should give you semi-hard boiled eggs with the yolks darker and softer in the middle. As soon as they are cooked, cool the eggs under cold running water. Then peel them, halve lengthways and arrange the slices fanning outwards in a shallow round dish.

To make the mayonnaise,