Eggs Changua Style

1. 1

   Toss cilantro with onion and bacon; set aside.

2. 2

   Mix chicken broth and milk in large nonstick skillet.

3. 3

   Bring just to boil on medium-low heat.

4. 4

   Slip each egg into a different place in the hot broth mixture.

5. 5

   Spoon broth mixture gently over eggs.

6. 6

   Cover skillet.

7. 7

   Cook 5 minutes or until the egg whites are opaque and yolks are no longer shiny.

8. 8

   Carefully remove eggs from the pan; place 1 in each of 6 small bowls.

9. 9

   Pour 1/2 cup of the broth mixture over each egg.

10. 10

    Sprinkle evenly with the cilantro mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.