Changua (Colombian milk, egg and bread breakfast soup)

Put the long onions into a small pot.

Add most of the cilantro; hold back a little onion and cilantro for garnish.

Add milk and water, season with a little salt.

Heat until the milk and water come to a simmer; add a little more salt.

Break up the stale bread. Either put it in the bottom of the bowl and pour the soup over, or heat it directly in the soup to soften it.

Add the bread to the soup. Break the eggs into a separate bowl and slide them into the soup to poach; leave the yolks runny or cook them through.

Variation: boiled potatoes are sometimes added.

Cut the cheese into little cubes and sprinkle them on at the end so they melt.

Serve with the reserved onion and cilantro as garnish.