Ingredients
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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!
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Steps
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1
Done
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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. |
