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Eggs Curry

FROM: "Recipes for Diabetics" by Billie Little copyright 1972
Yields 4 Servings

6 Eggs, hard boiled and shelled
1/4 cup Almonds, slivered
2 tbs virgin olive oil
1 Onion, finely chopped
1/2 cup Celery, finely chopped
1 1/2 tbs Arrowroot
1 tsp Sea Salt
1 1/2 tsp Curry powder of choice
2 cups nut milk of choice
4 Slices toast

Thinly slice eggs. Brown almonds in virgin olive oil until golden brown. Remove, drain on paper towel. In the same pan saute onion and celery until golden, stir in arrowroot, salt, and curry powder, gradually stirring 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 plates. Divide eggs evenly over the toast; sprinkle with almonds.

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