Eggs curry

Hard boil the eggs if not already done, then peel and cut each egg in half lengthwise.

Dice the onion finely and prepare the celery, which should already be chopped fine.

Melt the diet margarine in a large skillet over medium heat, then add the diced onion and chopped celery, stirring frequently until softened, about 5 minutes.

Sprinkle the arrowroot, curry powder, and salt over the onion and celery mixture, stirring constantly to create a paste.

Gradually pour in the nonfat milk while stirring continuously to avoid lumps, ensuring a smooth curry sauce forms.

Continue cooking over medium heat, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, approximately 8-10 minutes.

Gently add the hard-boiled egg halves to the curry sauce, stirring carefully to coat them without breaking them, and heat through for 2-3 minutes.

Toast the slivered almonds in a dry skillet over medium-low heat, shaking frequently until lightly golden, about 2-3 minutes.

Place a slice of toast on each serving plate and ladle the egg curry with sauce over the toast.

Garnish each serving with toasted slivered almonds and serve immediately.