Caprese Nests with FreshElla "Eggs"

Instructions

1. Make the foil molds — Tear 3 sheets of aluminum foil, each about 12 inches long. Working one at a time, wrap a sheet around the rounded end of the orange to form a smooth dome shape roughly 2½–3 inches across. Press firmly to hold the shape, then gently slide it off the orange. Lightly coat the outside of each mold with cooking spray or a thin brush of oil so the pastry releases cleanly after baking.

2. Prepare the puff pastry — Preheat oven to 400°F. On a lightly floured surface, unfold and roll out the puff pastry slightly to smooth any creases. Using a sharp knife or pizza cutter, cut into strips about ¾-inch wide.

3. Wind the nests — Starting at the bottom of a foil mold, wind a strip of puff pastry in a spiral up and around the dome, overlapping each layer slightly and pressing gently to adhere. When one strip ends, press the next strip firmly onto it and continue winding until you have a nest shape (about halfway up the foil dome). Place nest upside down on a parchment-lined baking sheet. Repeat with remaining molds.

4. Bake — Bake at 400°F for 18–22 minutes, until deep golden brown and puffed. Let cool for 10 minutes, then gently twist and pull the foil mold out from the bottom of each nest. Set nests upright on a rack to cool completely.

5. Make the salad — In a bowl, toss the arugula, cherry tomatoes, and basil with olive oil, lemon juice, salt, and pepper. Keep lightly dressed — you don't want soggy nests.

6. Assemble & serve — To serve on a platter, spread microgreens across the base and arrange the nests on top. Fill each nest generously with the arugula salad, then nestle 3 FreshElla eggs into each. For individual plates, place a nest on a small bed of microgreens and fill the same way. Serve immediately.