Eggs Curry

---------- Recipe via Meal-Master (tm) v8.02

Title: EGGS CURRY
Categories: Diabetic, Eggs, Nuts, Main dish, Curry
Yield: 4 servings

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