Ingredients:
2 cups water
2 cups milk
4 egg
4 teaspoons fresh cilantro
2 stalks scallion
salt
1/8 teaspoon pepper (optional)
4 slices toasted bread, cut into cubes

Directions:
Chop the scallions and cilantro into small pieces.

In a stockpot add the water, milk and salt.

When the soup boils, crack the eggs and add them carefully to the soup without breaking the yolk.

Cover the pot and let it boil for one minute.

Place at the bottom of each soup dish one teaspoon of scallions and coriander and, from the pot, carefully place one cooked egg.

Then add the boiling broth.

Serve the soup with bread.