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Eggs curry

Yield: 4 servings

6 Eggs; hard boiled 1 1/2 tb Arrowroot; 1/4 c Almonds; slivered 1 ts Salt
2 tb Diet margarine; 1 1/2 ts Curry powder; 1 Onion; 2 c Nonfat milk;
1/2 c Celery; chopped fine 4 sl Toast;

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 + 1 1/2 MEDIUM-FAT EXCHANGES + 1/2 FAT EXCHANGE + 1/2 NONFAT MILK + 1/2 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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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More