Eggs curry

4 servings

Ingredients

Quantity Ingredient
6 Eggs; hard boiled
¼ cup Almonds; slivered
2 tablespoons Diet margarine;
1 Onion;
½ cup Celery; chopped fine
1½ tablespoon Arrowroot;
1 teaspoon Salt
1½ teaspoon Curry powder;
2 cups Nonfat milk;
4 slices Toast;

Directions

Thinly slice shelled eggs. Brown almonds in margarine until golden brown. Remove; drain on absorbent paper. In same pan saute onion and celery until golden; stir in arrowroot, salt, and curry powder; stir in milk slowly. Cook, stirring constantly, strring constantly, until thick and smooth. Stir in slice egg, heat to boil. Place a slice of toast in the bottom of each of four individual, headed casseroles.

Divide eggs evenly over the toast; sprinkle with almonds.

Food Exchange per serving: 1 BREAD/STARCH EXCHANGE + 1½ MEDIUM-FAT EXCHANGES + ½ FAT EXCHANGE + ½ NONFAT MILK + ½ VEGETABLE EXCHANGES CAL: 275

Source: Recipes for Diabetics by Billi Little (1985 version) Brought to you and yours via Nancy O'Brion and her Meal-Master.

NOTE: Egg subatitue could be used with.

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