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. Food Exchange per serving: 1 BREAD/STARCH EXCHANGE + 1.5 MEDIUM-FAT EXCHANGES + half FAT EXCHANGE + half NONFAT MILK + half VEGETABLE EXCHANGES CAL: 275