Tomato Rarebit On Toast - cooking recipe

Ingredients

1 small can evaporated milk (2/3 c.)
1 (8 oz.) can stewed tomatoes
8 oz. shredded Cheddar cheese
1/2 tsp. dry mustard
2 eggs

Preparation

Combine evaporated milk, tomatoes, cheese and mustard in medium-size saucepan.
Heat slowly, stirring constantly, until cheese melts.
(Do not boil.)
Beat eggs slightly in small bowl. Stir in 1/2 cup or more of hot mixture slowly.
Then stir back into remaining saucepan.
Cook, stirring constantly, 3 minutes or until thick.
Serve on toast.