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.
