Eggs Curry Recipe

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Eggs Curry Recipe

 

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"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal."
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Eggs Curry

 

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



 

Preparation

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

Source: Recipes for Diabetics by Billi Little (1985 version) Brought
to you and yours via Nancy O'Brion and her Meal-Master.

NOTE: Egg subatitue could be used with.

 

 

Servings: 4

 

 

 

 


 

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