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INGREDIENTS

  • 3 cups 2% milk
  • 3 cups water
  • 4 large eggs
  • 1/4 cup chopped fresh cilantro, plus more for garnish (stems and leaves)
  • 3 medium scallions, chopped
  • kosher salt and fresh cracked pepper, to taste
  • crusty toasted bread, optional for serving

INSTRUCTIONS

  • 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.
  • Reduce the heat to medium and carefullu add the eggs, without breaking the yolks.
  • Poach the eggs for 3 minutes or longer if you like it cooked well in the center; add the cilantro.
  • 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.

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Our philosophy is about food that nourishes, is made with love and makes for a happy body. We are also partial to the odd treat, because there is no fun in denying oneself. So moderation is key, but a clean and organic plate is best. We don’t do diets. We do delicious.

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