Instructions: 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.

NOTE: Egg subatitue could be used with.

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