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
What You'll Need
sliced scallions, roughly one stalk
slice of well-toasted bread, stale is preferred
salt and pepper to taste
1. In a saucepan over medium heat, add water and milk. When it starts to boil, toss in the sliced scallions.
Carefully break the egg and add it to the liquid. Cook for three minutes for a soft egg, stirring occasionally.
Right before serving, add chopped cilantro. Salt and pepper to taste. Gently pour over toasted bread slice in a bowl.