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In a deep pot, combine milk and water, and bring to a boil.
Add the chopped scallions. Reduce heat to low, and let it simmer for 10 minutes.
Carefully, one at a time, crack the eggs into the pot. Let them poach in the simmering liquid for about 4 minutes or until whites are set but yolks are still runny.
Season the soup with salt and pepper to taste. Stir gently.
Ladle the soup into bowls, and put some cubed bread in each. Garnish with chopped cilantro before serving.