Ingredients
-
16
-
16
-
4
-
4 - 6
-
2
-
-
4
-
-
-
-
-
-
-
-
Directions
Egg and Coriander Soup (Changua),This Colombian soup is often eaten for breakfast but try it at any time of day.,This really is a great breakfast (it’s aggs, mil and toast, right afterall), but I’d make it any other time of day as well. I made this as written, using skim milk. Loved the fresh cilantro and green onions. I’ll make this again; thanx!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place the Water and Milk in a Saucepan, Season With Salt and Pepper and Bring to the Boil. |
|
2
Done
|
Crack the Eggs Individually Onto a Plate and Carefully Slide Each One Separately Into the Boiling Soup Without Breaking the Yolk. |
|
3
Done
|
Cover and Continue to Boil For 1-2 Minutes. |
|
4
Done
|
to Serve:. |
|
5
Done
|
Divide the Spring Onions and Coriander Between 4 Serving Bowls, Then Carefully Place One Egg from the Soup Into Each Bowl and Ladle the Soup Into the Bowls and Float Some Cubed Bread on the Top. |
