30 min. Recipe Yield:
4 servings Difficulty:
Tarragon eggs - an Armenian cuisine recipe. What could be easier than this recipe? For the recipe, you can use not only chicken eggs, quail eggs are good, they can simply be cut in half. Before wrapping in armenian lavash, you need to salt and pepper the eggs. If tarragon with hard branches, then you need to use only the leaves, they are very easy to remove, just swipe from top to bottom and the leaves easily come off the stem.
Hard-boiled eggs, peel and cut into medium slices. Slices of egg salt, pepper and lay 3-4 on the edge of the pita. On top of or next to the eggs on the pita, put the tarragon and roll the Armenian pita with a tube. Tarragon eggs ready.