Remove the rounded ends from the cucumber and cut into 1/2 inch thick slices.
Scoop out some of the cucumber seed area with a rounded teaspoon, leaving the shells
and the others side intact. You are making a little hole in each slice. Chop scooped
part and save.
Drain the slices well on paper towels while you lightly beat the eggs together
with the chopped cucumber scoopings. Stir in half-and-half, salt, pepper and paprika.
Melt butter in a saucepan and cook the egg mixture gently until set. Stir in
the ham and parsley. With a teaspoon, spoon the egg mixture into the holes in the
Arrange on a serving plate.
Yield: 4 servings as an appetizer
Per Serving: 161 Cal (72% from Fat, 40% from Protein, 8% from Carb); 8 g
Protein; 13 g Tot Fat; 3 g Carb; 1 g Fiber; 41 mg Calcium; 1 mg Iron; 506 mg Sodium;
212 mg Cholesterol