---------- Recipe via Meal-Master (tm) v8.01
Title: Eggs Curry
Categories: Breakfast, Cheese/eggs, Diabetic, Low-fat
Yield: 4 servings
6 Eggs, hard boiled
1 1/2 tb Arrowroot
1/4 c Almonds, slivered
1 ts Salt
2 tb Reduced calorie margarine
1 1/2 ts Curry powder
1 Onion, finely chopped
2 c Nonfat milk
1/2 c Celery, finely chopped
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 copyright 1972
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