Lemongrass

Changua for breakfast !  (milk and egg soup) 
Sopa de leche y huevos para desayuno!
Ingredients for 2 to 4 servings 
1 1/2 cups water or (home make chicken, or vegetable broth optional)

1 1/2 cups milk or buttermilk 1%

4 eggs preferable organic, free range

4 tsp fresh cilantro finely chopped

2 stalks scallions (spring onion", "green onion)

Sea salt to taste

1/8 tsp cayenne pepper (optional)

3 tbsp cooked quinoa instead of bread (optional)

4 slices toasted bread, cut into cubes can be gluten free if you like it

Directions:

Chop the scallions and cilantro into small pieces

In a stainless steel stockpot add the water, or the  (home make chicken, or vegetable broth instead of the plain water) + the milk and salt.

Bring to boils, then crack the eggs and add them carefully to the soup without breaking the yolk.
Add the 3 tbsp of cooked quinoa if you are using it.

Low the heat, cover the pot and let it boil for 1 to 3 minutes.

Place at the bottom of each soup bowl one tsp of scallions and coriander, finally shopped
From the pot carefully place one cooked egg into each soup bowl, then add the hot broth.

Serve the soup with bread or anything else that you like.


Egg options: 
You can use quails eggs (huevos de codornices) they are healthy and delicious!
Son muy saludables y deliciosos!