• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Eggs Curry

  • Recipe Submitted by on

Category: Curries, Main Dish, Eggs, Diabetic

 Ingredients List

  • 6 Eggs; hard boiled
  • 1/4 c Almonds; slivered
  • 2 tb Diet margarine;
  • 1 Onion;
  • 1/2 c Celery; chopped fine
  • 1 1/2 tb Arrowroot;
  • 1 ts Salt
  • 1 1/2 ts Curry powder;
  • 2 c Nonfat milk;
  • 4 sl Toast;

 Directions

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; 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.

Food Exchange per serving: 1 BREAD/STARCH EXCHANGE + 1 1/2 MEDIUM-FAT
EXCHANGES + 1/2 FAT EXCHANGE + 1/2 NONFAT MILK + 1/2 VEGETABLE
EXCHANGES CAL: 275

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