Un menu coloré d’été

In this breezy lunch for a fine summer day, les oeufs niçois are a colorful first course of creamy, gently scrambled eggs flavored with fresh basil, spooned into hollowed-out tomatoes, and served tepid. Certainly, if you wanted to prepare this dish out of tomato season, you could simply serve the eggs in little ramequins. The fresh basil flavoring in that case would easily change to fresh tarragon, or some other fresh herb. But wonderful tomatoes make it quite a special dish, and it is well worth waiting for the first juicy crop of the summer.