Eggs Curry

Directions

Thinly slice shelled eggs.

Brown almonds in margarine until golden brown.

Remove; drain on absorbent paper.

In same pan sauté 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.