Ingredients Jump to Instructions ↓

  1. 6 eggs hard boiled

  2. 1/4 cup almonds slivered

  3. 2 tablespoons margarine

  4. 1 onion finely chopped

  5. 1/2 cup celery finely chopped

  6. 1-1/2 tablespoons arrowroot

  7. 1 teaspoon salt

  8. 1-1/2 teaspoons curry powder

  9. 2 cups milk

  10. 4 slices toast

Instructions Jump to Ingredients ↑

  1. How to make it Thinly slice shelled eggs. Brown almonds in margarine until golden brown. Remove and drain on absorbent paper. In same pan sauté 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 and heat to boil. Place a slice of toast in the bottom of each of four individual heated casseroles. Divide eggs evenly over the toast and sprinkle with almonds.


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