Changua Milk and Egg Breakfast Soup

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

A soothing Andean breakfast of eggs poached in scallion-scented milk broth, finished with cilantro and served over toasted calado bread. This Colombian-inspired soup recipe, ready in about 17 minutes, combines whole milk, water, scallions, finely chopped into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 260 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups whole milk
• 2 cups water
• 3 scallions, finely chopped
• 4 large eggs
• 1 tsp salt
• 1/4 cup cilantro, chopped
• 4 slices day-old calado or crusty bread, cubed
• 1 tbsp butter
• pinch black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Toss the bread cubes in melted butter and toast in a skillet until golden. Divide among 4 bowls.
2. Step 2: In a saucepan, bring the milk, water, scallions and salt to a gentle simmer over medium heat. Don't let it boil hard or the milk will scorch.
3. Step 3: Crack each egg into a small cup and slide it into the simmering liquid. Poach for 3–4 minutes, until the whites are set and the yolks are still soft.
4. Step 4: Lift one egg into each bowl, then ladle the hot broth over the bread.
5. Step 5: Top with cilantro and a pinch of pepper. Serve right away with hot chocolate, as is done in Bogotá.