Eggs Curry

Course : Eggs
Serves: 4
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6 large eggs -- hard boiled
1/4 cup almonds -- slivered
2 tablespoons diet margarine
1 medium onion
1/2 cup celery -- chopped fine
1 1/2 tablespoons arrowroot
1 teaspoon salt
1 1/2 teaspoons curry powder
2 cups nonfat milk
4 slices toast

Preparation / 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, stirring 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. NOTE: Egg substitute could be used with.

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