Eggs Curry
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard boiled |
|
| ¼ | cup |
almonds
slivered |
*
|
| 2 | tablespoons |
margarine
non-fat |
|
| 1 | each |
onions
|
|
| ½ | cup |
celery
finely chopped |
|
| 1 ½ | tablespoons |
arrowroot flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
curry powder
|
|
| 2 | cups |
milk, skim
|
|
| 4 | slices |
bread
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard boiled |
|
| 59 | ml |
almonds
slivered |
*
|
| 3E+1 | ml |
margarine
non-fat |
|
| 1 | each |
onions
|
|
| 118 | ml |
celery
finely chopped |
|
| 23 | ml |
arrowroot flour
|
|
| 5 | ml |
salt
|
|
| 7.5 | ml |
curry powder
|
|
| 473 | ml |
milk, skim
|
|
| 4 | slices |
bread
toasted |
|
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.
