Chop the scallions and cilantro into small pieces.

In a stockpot, combine water, milk, and salt.

Bring the mixture to a boil.

Carefully crack each egg and add it to the boiling liquid, keeping the yolks intact.

Cover the pot and let it boil for about one minute, or until the eggs are cooked to your liking.

Place one teaspoon of chopped scallions and cilantro at the bottom of each soup bowl.

Carefully transfer one cooked egg to each bowl.

Pour the hot broth over the egg.

Serve immediately with toasted bread cubes.