Title: Eggs Curry
Categories: Breakfast Cheese Diabetic Lowfat
Yield: 4 Servings

6		Eggs, hard boiled
1/4	c	Almonds, slivered
2	tb	Reduced calorie margarine
1		Onion, finely chopped
1/2	c	Celery, finely chopped
1 1/2	tb	Arrowroot
1	ts	Salt
1 1/2	ts	Curry powder
2	c	Nonfat milk
4		Slices 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; gradually stir in milk. Cook, stirring constantly, until thick and smooth. Stir in sliced egg; heat to boil. Place a slice of toast in the bottom of each of four individual, heated casseroles. Divide eggs evenly over the toast; sprinkle with almonds. Makes 4 servings.

Nutritional information per serving: calories - 275. Diabetic Exchanges: Bread - 1, Medium-Fat Meat ~ 1 1/2, Fat - 1/2, Nonfat Milk - 1/2, Vegetable - 1/2

FROM: Recipes for Diabetics by Billie Little copyright 1972

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