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

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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