Author Notes
Quite possibly the only Colombian dish I grew up with that I have mastered as an adult, that says a lot about me. This simple breakfast soup has the comforting warmth of oatmeal but the satisfyingly savory bite of an egg sandwich. It's exactly what you need after a reckless night out and it's easy enough to put together while stumbling around the kitchen in search of aspirin. When I'm in a rush, I'll roughly slice the scallions and cilantro over the pot with kitchen shears.
In this photo, I used the tail end of a ciabatta from the local Sullivan Street Bakery. I share recipes using locally made goods over at thelocalfridge.com. —Vee Londono
Ingredients
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1 cup
water
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1 cup
milk
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1
egg
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1 tablespoon
sliced scallions, roughly one stalk
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2 tablespoons
chopped cilantro
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1
slice of well-toasted bread, stale is preferred
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salt and pepper to taste
Directions
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1. In a saucepan over medium heat, add water and milk. When it starts to boil, toss in the sliced scallions.
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Carefully break the egg and add it to the liquid. Cook for three minutes for a soft egg, stirring occasionally.
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Right before serving, add chopped cilantro. Salt and pepper to taste. Gently pour over toasted bread slice in a bowl.
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