Step 1

Place the milk and water in a medium pot and bring to a boil. Add the scallions, salt and pepper and cook for 3 minutes.

Step 2

Reduce the heat to medium and carefullu add the eggs, without breaking the yolks.

Step 3

Poach the eggs for 3 minutes or longer if you like it cooked well in the center; add the cilantro.

Step 4

To serve, gently place an egg in four shallow bowls, then ladle in the soup, about 1 1/2 cups each. Serve warm with toasted bread on the side and garnish with more fresh cilantro.