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, Saute 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.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)