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Loading...A traditional Colombian breakfast soup from the highlands around Bogota, this comforting bowl combines gently poached eggs with a warm milk-and-water broth infused with fresh cilantro and scallions. Served over toasted bread and topped with crumbly white cheese, it's a humble yet deeply satisfying dish typically enjoyed on cold mountain mornings.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 18 gFat
- 9 gSaturated Fat
- 30 gCarbs
- 2 gFiber
- 14 gSugar
- 22 gProtein
- 620 mgSodium
- 470 mgPotassium
- 360 mgCalcium
- 2 mgIron
- 4 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the Broth
- 4 cups whole milk
- 2 cups water
- 1 tsp salt, plus more to taste
- Freshly ground black pepper
For the Soup
- 4 large eggs, cold
- 1/2 cup fresh cilantro leaves, chopped
- 3 scallions, white and green parts thinly sliced
- 4 thick slices of day-old rustic bread or bolillo rolls
- 1/2 cup crumbled queso fresco or mild feta cheese
Directions
- Combine the milk and water in a wide, heavy-bottomed pot over medium heat. Stir gently as it warms, and just before it reaches a simmer, season with 1 teaspoon of salt.
- Bring the liquid to a gentle, low simmer (do not let it boil or the milk may scorch). Lower the heat and carefully crack each egg into the pot one at a time, spacing them apart.
- Poach the eggs for 3 to 4 minutes, spooning a little hot broth over the yolks, until the whites are fully set but the yolks remain soft and runny in the center.
- While the eggs poach, toast the bread slices until lightly golden, then place one slice in the bottom of each of four warm serving bowls.
- Stir the chopped cilantro and sliced scallions directly into the hot broth, allowing them to wilt for about 30 seconds.
- Using a slotted spoon, place one poached egg over the bread in each bowl. Ladle the warm cilantro-scallion broth over and around the eggs.
- Sprinkle each bowl generously with the crumbled queso fresco, finish with a few grinds of black pepper, and serve immediately while piping hot.
Cook’s Notes
- Use whole milk for the creamiest, most traditional result; lower-fat milk tends to curdle when combined with the acidic scallions.
- Keep the heat low once the eggs are in the pot; a rolling boil will toughen the whites and can break the yolks.
- Day-old country bread or a stale bolillo works best because it holds its shape while soaking up the broth without turning to mush.
- For an extra-rich version, whisk one extra egg yolk into the warm milk mixture before poaching for a silkier, slightly thickened broth.
- Serve with a small dish of extra chopped cilantro and a Colombian-style hot chocolate for an authentic Bogota breakfast spread.
