Method

• 1.
  Use a teaspoon to remove tomato seeds and core. Sit the tomatoes upside down on paper towel for 2 minutes to drain.
• 2.
  Preheat oven to 170°C. Mix together cheese, creme fraiche and hen egg. Stir in basil and season with salt and pepper.
• 3.
  Divide mixture among tomatoes (use about 1 heaped tablespoon for each one). Place tomatoes in a baking dish so they fit snugly, then break a quail egg onto the top of each tomato. Bake for 15-20 minutes until quail eggs are just set. Place tomato tops on a tray in oven for final 5 minutes. Serve 2 tomatoes per person, top with lids and serve with salad.