Directions:
- Thinly slice shelled eggs.
- Brown almonds in margarine until golden brown.
- Remove and drain on absorbent paper.
- In same pan sauté 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 and heat to boil.
- Place a slice of toast in the bottom of each of four individual heated casseroles.
- Divide eggs evenly over the toast and sprinkle with almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 540.31 Kcal (2262 kJ) | ||
| Calories from fat | 269.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.93g | 46% | |
|---|---|---|---|
| Cholesterol | 440.77mg | 147% | |
| Sodium | 1376.07mg | 57% | |
| Potassium | 697.48mg | 15% | |
| Total Carbs | 41.6g | 14% | |
| Sugars | 11.6g | 46% | |
| Dietary Fiber | 3.43g | 14% | |
| Protein | 26.76g | 54% | |
| Vitamin C | 3.3mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.3mg | 18% | |
| Calcium | 382.9mg | 38% | |
| Amount Per 100 g | |||
| Calories | 127.49 Kcal (534 kJ) | ||
| Calories from fat | 63.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.06g | 46% | |
|---|---|---|---|
| Cholesterol | 104mg | 147% | |
| Sodium | 324.7mg | 57% | |
| Potassium | 164.58mg | 15% | |
| Total Carbs | 9.82g | 14% | |
| Sugars | 2.74g | 46% | |
| Dietary Fiber | 0.81g | 14% | |
| Protein | 6.31g | 54% | |
| Vitamin C | 0.8mg | 5% | |
| Iron | 0.8mg | 18% | |
| Calcium | 90.3mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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