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Our organic eggs taste even more luscious than they look. But don’t just take our word for it – try them for yourself with this week’s delicious Stonegate Organic recipe inspiration…

Sweetcorn fritters with poached eggs

Gill Meller’s Sweetcorn fritters with poached eggs

Smoked haddock potato cakes

Gill Meller’s Smoked haddock potato cakes

Courgette, lemon, fennel seed and olive oil cake

Gill Meller’s Courgette, lemon, fennel seed and olive oil cake

Burnt cheesecake with roasted rosemary plums

Gill Meller’s Burnt cheesecake with roasted rosemary plums

Gill Meller’s Blackberry and apple bread and butter pudding

Gill Meller’s Beetroot bhajis with curried mayonnaise

Gill Meller’s Summer strawberry and cream Victoria sponge

Gill Meller’s Smoked haddock rarebit baked Stonegate Estate eggs

Gill Meller’s Scrambled Stonegate Estate eggs on toast with buttered samphire

Gill Meller’s Scrambled Stonegate Estate egg tacos with chorizo, spring onions and coriander

Gill Meller’s Prawn cocktail

Gill Meller’s Fresh spaghetti cacio e pepe

Gill Meller’s Strawberry Meringue Roulade

Gill Meller’s Rhubarbisu

Gill Meller’s Poached Chicken with Spring Vegetables and Tarragon Mayonnaise

Gill Meller’s Grilled Parmesan Asparagus Soldiers with Stonegate Estate Organic Dippy Eggs

VIEW MORE RECIPES

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Proper scrambled eggs are all about patience, low Proper scrambled eggs are all about patience, low heat, plenty of butter and just enough stirring to keep them soft, creamy and a little loose. @gill.meller keeps things beautifully simple here, spooning them over generously buttered sourdough and serving them with samphire tossed in a little more butter. Salty, fresh and just the right contrast to those rich, delicate eggs. A reminder that sometimes the smallest details i.e. good bread, gentle heat, a handful of something seasonal, are what make a familiar plate feel fancy. Gill Meller Recipe | British Egg Week | Organic
There’s something especially satisfying about brea There’s something especially satisfying about breaking into a properly poached egg, the white just set, the yolk still soft enough to run into whatever sits beneath it. Here, @gill.meller pairs them with sweetcorn fritters, made with mature Cheddar, spring onions and plenty of herbs. The fritters are cooked until deeply golden and crisp at the edges, then finished with a poached Stonegate Estate organic egg, chives, black pepper and a little flaky sea salt. Simple food with just enough richness and crunch to make the humble poached egg feel like something rather special. Gill Meller Recipe | British Egg Week | Organic | Poached Eggs
British Egg Week feels like a good excuse to retur British Egg Week feels like a good excuse to return to the dishes we know by heart, the sort of food that needs very little introduction, but always leaves room for a little imagination. This week, we’ll be sharing a few familiar favourites, each given the @gill.meller treatment: simple ingredients, good eggs, plenty of texture and just enough of a twist to make them feel new again. First up, fried eggs. Our crispy chilli fried eggs and cheesy potato cakes, grated potato fried until deeply golden around the edges, a layer of melted Cheddar tucked inside, then topped with an egg cooked in hot chilli oil. Crisp, rich, fiery and very hard not to eat straight from the pan. Sometimes, the best recipes are the ones that don’t stray too far from what we already love… Gill Meller Recipe | British Egg Week | Organic
A little old-school, in the very best way, plus pl A little old-school, in the very best way, plus plenty of British crab still hanging around for a few months… Devilled eggs with sweet fresh crab and just enough chilli to give them a gentle kick. Lovely passed around with drinks, piled onto a plate for friends, or served with warm buttered toast when you want to make a bit more of them. And they’re far easier than they look… Boil 12 Stonegate Estate Organic eggs for 10 minutes, cool, peel and halve. Scoop out the yolks and mash with 2 tbsp mayonnaise, a pinch each of chilli flakes and cayenne, 2 tsp Worcestershire sauce, ½ tbsp Dijon mustard and 3 tbsp olive oil. Fold through 200g fresh crab, some chopped chives and parsley, season well, then spoon generously back into the eggs. Finish with a little paprika and the remaining herbs. No piping bag required. Rustic is very much the idea.

Stonegate Estate © 2025. All rights reserved.
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Stonegate Estate © 2025. All rights reserved.
Privacy Policy | Cookies | Terms & Conditions

Stonegate Estate © 2025. All rights reserved.
Privacy Policy | Cookies | Terms & Conditions

  • OUR STORY
  • OUR STANDARD
  • OUR PRINCIPLES
  • STONEGATE ORGANIC
  • RECIPES
  • CONTACT
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