Eggs Curry from Healthy Diabetic Recipes

Eggs Curry Recipe

Recipe 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

Recipe Instructions:

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

When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress

~ Gelett Burgess, 'Look Eleven Years Younger' (1937).

 

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