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Cucumber Rings
Yield: 4 servings as an appetizer
1
3
3
1
1
1
2
1
1
large cucumber
eggs
tablespoons heavy cream or half−and−half
/2 teaspoon salt
/2 teaspoon white pepper
/2 teaspoon paprika
tablespoons butter
/4 cup cooked ham, chopped
tablespoon chopped fresh parsley
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 cucumber slices. Arrange on a serving plate.
Per Serving: 161 Cal (72% from Fat, 20% 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
Cucumber Rings
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