Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    eggs -- hard boiled
     1/4  cup           almonds -- slivered
   2      tablespoons   diet margarine
   1                    onion
     1/2  cup           celery -- chopped fine
   1 1/2  tablespoons   arrowroot
   1      teaspoon      salt
   1 1/2  teaspoons     curry powder
   2      cups          nonfat milk
   4      slices        toast

Preparation:

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, stirring 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. NOTE: Egg substitute could be used with.