Eggs Curry
Ingredients
6 eggs, hard boiled
1/4 C. almonds, slivered
2 Tbsp. diet margarine
1 onion
1/2 C. celery, chopped fine
1-1/2 Tbsp. arrowroot
1 tsp. salt
1-1/2 tsp. curry powder
2 C. nonfat milk
4 slices toast
Cooking Instructions
Thinly slice shelled eggs. Brown almonds in margarine until golden brown. Remove and 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, until thick and smooth. Stir in sliced egg, then heat to a 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)