Ingredients
- 6 eggs, hard boiled
- 1/4 cup almonds, slivered
- 2 tbsp diet margarine
- 1 Onion
- 1/2 cup celery, chopped fine
- 1 1/2 tbsp arrowroot
- 1 tsp salt
- 1 1/2 tsp curry powder
- 2 cup nonfat milk
- 4 slice toast
Make it step by step
- 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 ½ medium-fat exchanges + ½ fat exchange + ½ nonfat milk + ½ vegetable exchanges calories: 275
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.