Eggs Curry Recipe




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

A Recipe for
Eggs Curry

 

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This Recipe for Eggs Curry is one of thousands in the Recipes-to-go Diabetic Cookbook.


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This is a recipe for Eggs Curry from the recipe cookbook of Recipes-to-go (Diabetic)


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Eggs Curry recipe - a tasty recipe for you to add to your collection!

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.




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Eggs Curry

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Eggs Curry 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 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.

Serves: 4

 

 

 

 

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Eggs Curry Recipe from the Recipes-To-go.com Diabetic Recipe Cookbook

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