Eggs Changua Style

Directions

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.