3 Eggs, hard boiled
1/2 cupAlmonds, slivered
2 tbsp Diet margarine
1/4 cup Celery, chopped fine
3/4 tbsp Arrowroot
1/2 tsp Salt
3/4 tsp Curry powder
1 cup Nonfat milk
2 slice Toast
finely cut 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; 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.