Ingredients Jump to Instructions ↓

  1. 6 eggs -- hard boiled

  2. 1/4 cup almonds -- slivered

  3. 2 tablespoons diet margarine

  4. 1 onion

  5. 1/2 cup celery -- chopped fine

  6. 1 1/2 tablespoons arrowroot

  7. 1 teaspoon salt

  8. 1 1/2 teaspoons curry powder

  9. 2 cups nonfat milk

  10. 4 slices toast

Instructions Jump to Ingredients ↑

  1. Preparation : 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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