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Toast pan de bono pieces until golden and crisp.
Add scallions, cilantro, salt, and pepper to 1 cup of water and bring to a gentle boil.
Pour in milk and let the mixture simmer lightly.
Crack eggs into the simmering broth and cook until whites are firm but yolks are soft.
Transfer soup and eggs to a bowl, top with toasted bread, garnish with cilantro, and serve hot.