CORN, TOMATO AND CHEESE

From 1916:

Half pound butter,
¾ cup canned or fresh grated corn,
½ cup tomato puree,
1 clove garlic,
2 cups grated cheese,
1 ripe pimento,
1 teaspoon salt,
½ teaspoon paprika,
2 egg yolks,
4 slices bread.

Melt butter; add cheese; stir until it melts. Add corn and pimento; stir for moment, add egg yolks beaten and mixed with tomato juice, salt and paprika. Toast bread on one side, rub lightly on other with garlic cut in half. Pour mixture over untoasted side and serve at once. A poached egg is sometimes placed on top each portion.