Changua

Ingredients

• 500ml whole milk
• 250ml water
• 4 spring onions, white parts sliced and green parts chopped
• 4 eggs
• 1 tsp salt
• 1/2 tsp black pepper
• small bunch coriander, chopped
• 4 thick slices stale white bread or 2 small arepas

Before you cook

• Slice the white parts of the spring onions and chop the green parts separately.
• Chop the coriander leaves.
• Tear the stale bread into large pieces and divide them between two deep bowls.
• Crack each egg into its own small cup so you can slide them into the pan cleanly.

Steps

1. Pour the milk and water into a wide saucepan and add the white parts of the spring onion.
2. Set the pan over a medium-low heat and bring it slowly to just below boiling, watching so it does not catch or boil over.
3. Add the salt and pepper and stir once.
4. Slide the eggs in one at a time, spacing them apart so they do not touch.
5. Turn the heat right down and poach the eggs for 4 minutes for a runny yolk, or 6 minutes if you want them set.
6. Lift each egg out with a slotted spoon and set two into each bowl on top of the bread.
7. Pour the hot milk broth over the eggs and bread.
8. Scatter over the green spring onion and the coriander and eat straight away, while the bread is still holding its shape.