Eggs Currybreakfast, cheese/eggs, diabetic, low-fat 6 eggs, hard boiled 1/4 cup almonds, slivered 2 tablespoon reduced calorie margarine 1 onion, finely chopped 1/2 cup celery, finely chopped 1 1/2 tablespoon arrowroot 1 teaspoon salt 1 1/2 teaspoon curry powder 2 cup nonfat milk 4 slices toast 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; gradually stir in milk. Cook, stirring constantly, until thick and smooth. Stir in sliced egg; heat to 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. Makes 4 servings. Nutritional information per serving: calories - 275. Diabetic Exchanges: Bread - 1, Medium-Fat Meat ~ 1 1/2, Fat - 1/2, Nonfat Milk - 1/2, Vegetable - 1/2 FROM: Recipes for Diabetics by Billie Little copyright 1972 |
