Stab each tomato in 3 places and pour boiling water over them in a wide bowl. Count to 30 then drain off the water. If the tomatoes are ripe, the skins peel off effortlessly. Halve each tomato, then quarter them and scoop away the seeds. Chop the flesh on a board with a large knife until the tomatoes are almost minced. Do not be tempted to pulverise them in a processor.
Immerse the eggs in their shells and raw, in cold water. On a high heat bring the water to a gentle simmer and cook for 5 minutes. Drain off the simmering water and run cold water through the eggs in the pan. Leave till cooled. Shell each egg by rolling them on a work surface till the shells crack, then peel them off. Slice each egg into 6 slices.
In a bowl, mix together the contents of the tub of crème fraiche with the finely chopped tomato flesh, the dried chilli flakes, finely chopped chives, salt, and black pepper. Put a spoonful of this on each oatcake, and top with a slice or two of the hardboiled egg.
1 tub of crème fraiche
6 tomatoes, skinned
½ teaspoon dried chilli flakes
1 tablespoon finely chopped chives
1 teaspoon salt
about 10 grinds of black pepper
3 large eggs, hardboiled