Hard-cook eggs; cool slightly; while still warm, shell and rice or sieve them.
Add the salt and pepper, and pack down firmly into 2 glasses.
Chill thoroughly, then remove by running a knife around the inside of glasses.
Then cut each molded egg mixture into 4 neat crosswise slices.
Lay one of the tomato slices on each nest of lettuce, and place a slice of egg on top.
Top with mayonnaise or French dressing.