Corn and Tomato with Cheese

From 1912:

Cook a sliced onion for five minutes in a tablespoonful of butter; remove the onion, put in a heaping cupful of grated cheese, and stir until this is melted. Have ready a cupful of drained and chopped canned corn and half a cupful of thick stewed tomato, free from lumps and sweetened with a teaspoonful of white sugar. Put this with the cheese, stir well, and when all are heated, add slowly the beaten yolks of two eggs. Cook one minute, season with a teaspoonful of salt and a pinch of cayenne, and serve on buttered toast.