The New Zealand Railways Magazine, Volume 11, Issue 8 (November 2, 1936)
Tomato and Cheese Savoury
Tomato and Cheese Savoury.
Grated cheese, 2 oz.; ripe tomatoes, 4 oz.; eggs, 2 oz.; seasoning; mixed mustard, one-quarter teaspoon; hot buttered toast.
Method.—Dip the tomatoes in boiling water, remove the skins and slice. Add eggs and seasoning. Stir over gentle heat till the mixture thickens. Add cheese. Serve on hot buttered toast.