Milk and Tomato Bisque With Eggs

Place 1 1/2 cups of milk, 1/2 cup water and 1 teaspoonful oil in upper part of a double boiler, beat 1 egg lightly and add to the mixture, stirring constantly; cook until quite thick; beat 1 cup strained tomato juice and add 1 egg, beaten lightly; cook until the mixture is thick; gradually add the tomato to the custard, stirring constantly; season with salt, pepper and paprika; sprinkle with grated cheese over the top when served; serve with croutons of toasted crackers.