Eggs Curry

23.06.2008 | Author: Cook | Posted in Diabetic
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Eggs Curry


Servings: 4
Ingredients: 

  • 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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