Preparation

Changua is what happens when Colombian ingenuity meets the need for a warming, protein-rich breakfast. Most Americans have never poached eggs in milk, but this traditional Andean dish proves it's a revelation worth trying. The milk takes on a savory quality while the eggs become impossibly silky—all in your trusty dorm mug.

Preparation

1. Combine milk and water in your mug and heat on the hot plate until it just begins to simmer (watch carefully to prevent boiling over).
2. Add chopped green onions and half the cilantro. Season with salt and pepper.
3. Carefully crack both eggs directly into the simmering milk.
4. Reduce heat to low and cover with a small plate. Cook for 3-4 minutes until egg whites are set but yolks remain runny.
5. Meanwhile, toast the torn bread pieces in butter using a small pan or directly on your hot plate.
6. Add the buttery bread pieces to the mug.
7. Top with remaining cilantro and additional cracked pepper.

The bread soaks up the savory milk broth like a sponge, creating something between a soup and a poached egg dish. It's humble, it's nourishing, and it costs less than a coffee shop breakfast while delivering infinitely more soul.