Colombian changua: milk soup with egg and spring onion

Ingredients

For 1 serving

• Reduced-fat milk200 ml
• Eggs2
• Spring onions1
• Cilantro3 g
• Whole wheat bread1
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Thinly slice the spring onion, keeping some of the green part for the end; cut the wholemeal bread into cubes and put it in a deep bowl.
2. In a small pan, put the milk with about half its volume of water, the spring onion and a pinch of salt and bring to the boil over a medium heat, watching that it doesn't boil over.
3. Lower the heat until the liquid barely simmers, crack the eggs one at a time into a cup and slide them gently into the milk.
4. Cook for 4 minutes without stirring, until the whites are set and the yolks still soft.
5. Pour the soup and eggs over the bread and finish with the torn fresh coriander and the spring onion greens.