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Cucumber Rings




1 large cucumber
3 eggs
3 tablespoons heavy cream or half-and-half
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon paprika
2 tablespoons butter
40g cooked ham, chopped
1 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.


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 Fibre
41 mg Calcium
1 mg Iron
506 mg Sodium
212 mg Cholesterol

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