6    Eggs; hard boiled

    1/4 c  Almonds; slivered

      2 tb Diet margarine;

      1    Onion;

    1/2 c  Celery; chopped fine

  1 1/2 tb Arrowroot;

      1 ts Salt

  1 1/2 ts Curry powder;

      2 c  Nonfat milk;

      4 sl 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; 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.