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Egg And Coriander Soup – Changua

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Ingredients

Adjust Servings:
16 ounces water
16 ounces milk
4 eggs
4 - 6 teaspoons coriander, freshly chopped (cilantro)
2 green onions, chopped
salt and pepper
4 slices toasted bread, cut into cubes

Nutritional information

220.6
Calories
92 g
Calories From Fat
10.3 g
Total Fat
4.5 g
Saturated Fat
228.6 mg
Cholesterol
303.7 mg
Sodium
19.3g
Carbs
0.8 g
Dietary Fiber
1.6 g
Sugars
12.3 g
Protein
318 g
Serving Size

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Egg And Coriander Soup – Changua

Features:
    Cuisine:

    This Colombian soup is often eaten for breakfast but try it at any time of day.

    • 30 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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!


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    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.

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