Serves:

Ingredients:

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

Method:

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.