Title: Eggs curry
 Categories: Breakfast, Cheese/eggs, Diabetic, Low-fat
      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