Welcome to Benchling!

You're looking at a Notebook entry. Here are some things you can do with it:

Track every step of your experiment

  1. Add new dates for every day your experiment runs.
  2. Capture protocols, observations, and tasks.
  3. Automatically keep a detailed history of your work.
  4. Auto-populate your calendar with Notebook entries.

Insert tables with calculations

Link sequences directly in your entry

Attach images and results

Share data with your collaborators

Create account

Sign up with GoogleI already have an account
Benchling is actively tested against the latest versions of Chrome, Firefox, Safari, and Edge. **It doesn't look like your current browser is supported** - for more information, [click here](/browsers).
Monospace normal
Monospace bold
0 of 0
Advanced Settings
    Eggs Florentine in Portobello Mushrooms
    • Notes
    • Metadata
    • Relevant Items
    • Tea
    • Poached Egg and Hollandaise Sauce
    • Portobello Mushrooms and Spinach
    Editing disabled on read-only entry.

     
    Eggs Florentine in Portobello Mushrooms

    Wednesday, 4/28/2021PreparationShopping ListTable1MethodTo Servepoached_egg.JPGeggs_florentine.JPG
    Wednesday, 4/28/2021
    Traditional eggs Florentine consist of poached eggs, spinach, topped with creamy hollandaise sauce. To create a more luxurious version, we have perfected the recipe and are serving it with portobello mushrooms and smoked salmon for a delicious weekend breakfast.
    Preparation
    Before you start, ensure you have the following prepared:
    Shop for the necessary ingredients below
    prepare all required kitchen utensils
    Shopping List
    Press export as csv symbol next to Table1
    Method
    prepare Portobello Mushrooms
    prepare Spinach
    prepare Poached Egg
    prepare Hollandaise Sauce
    prepare a cup of tea
    To Serve
    Place a mushroom, bottom-side up, on a plate. Top it with the wilted spinach (squeeze out excess liquid before plating to avoid a soggy mushroom), add half the smoked salmon and one poached egg. Spoon the hollandaise sauce on top and sprinkle with dill. Serve immediately with a hot cup of tea. Enjoy.
    poached_egg.JPG
    Loading...
    Loading...
    The portobello mushroom is covered with spinach and smoked salmon and surrounded by spinach. The poached egg sits on top of the smoked salmon.
    eggs_florentine.JPG
    Loading...
    Loading...
    Enough Hollandaise Sauce is poured over the poached egg to cover it. When eating, the egg yolk is meant to still be runny and mix with the flavours of the sauce.

    Welcome to Benchling!

    Sign in to view data.

    Split Workspace