|Half and half||3 Tablespoon|
|White pepper||1⁄2 Teaspoon|
|Paprika pepper||1⁄2 Teaspoon|
|Chopped cooked ham||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
|Parsley sprigs||4 (To Garnish)|
|Tomato wedges||6 (To Garnish)|
Remove the end from the cucumber and cut into 1/2-inch slices.
Scoop out some of the cucumber with a teaspoon, leaving the shells intact.
Drain the slices on paper towels and chop 3 tablespoons of the scooped-out cucumber; drain on paper towels.
Lightly beat the eggs with the chopped cucumber, half-and-half, salt, pepper and paprika.
Melt the butter in a saucepan and cook the egg mixture until set, stirring all the time.
Stir in the ham and parsley.
with a teaspoon, spoon the egg mixture into the cucumber slices.
Arrange on a serving plate and garnish with parsley and tomato wedges.