Ingredients
3cups2% Milk
3cupswater
4large eggs
¼cupfresh cilantro,chopped, plus more for garnish, stems and leaves
3medium scallions,chopped
kosher salt and fresh cracked pepper,to taste
crusty toasted bread,optional for serving
Preparation
Place the milk and water in a medium pot and bring to a boil. Add the scallions, salt, and pepper then cook for about 3 minutes.
Reduce the heat to medium and carefully add the eggs without breaking the yolks.
Poach the eggs for 3 minutes or longer if you like it cooked well in the center; add the cilantro.
To serve, gently place an egg in four shallow bowls, then ladle in the soup, about 1½ cups each. Serve warm with toasted bread on the side. Garnish with more fresh cilantro.
