6    Eggs -- hardboiled
1    Firm ripe tomato
1/4    Butter
1    Green bell pepper
2    Small cans anchovies

Slice eggs, remove yolk. Mash yolks with butter, 1 can anchovies. Heap yolk
mixture back into half-egg whites. Place each stuffed egg-white on a slice
of tomato (anchor with a dab of cold butter if you want). Thinly slice
pepper into rings and spread on serving plate. Arrange stuffed
eggs-on-tomatoes on this “arabesque” of pepper rings. Top each egg half
with a slice of anchovy from the remaining can.