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

Directions
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 ½ medium-fat exchanges + ½ fat exchange + ½ nonfat milk + ½ vegetable exchanges cal: 275