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Eggs Curry

6 Eggs, hard boiled
1/4 c Almonds, slivered
2 tb Reduced calorie margarine
1 Onion, finely chopped
1/2 c Celery, finely chopped
1 1/2 tb Arrowroot
1 ts Salt
1 1/2 ts Curry powder
2 c 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.

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