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OUR RECIPES

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…

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

Gill Meller’s Crispy Squid with Charred Red Pepper Rouille

Gill Meller’s Bloody Mary Sardines on Toast with a Rosemary Fried Egg

Nutty chocolate fudge cookies

Gill Meller’s Nutty Chocolate Fudge Cookies

Salt cod beignets with rosemary, chilli and garlic

Gill Meller’s Salt Cod Beignets

Hazelnut and coffee profiteroles

Gill Meller’s Hazelnut and Coffee Profiteroles

Dippy eggs with smoky bacon and cheddar soldiers sit on a white plate on a wooden tab. The top of the boiled egg has been cut off, exposing the yellow yolk inside.

Gill Meller’s Dippy Eggs with Smoky Bacon Soldiers

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Tomatoes are one of summer’s greatest pleasures, e Tomatoes are one of summer’s greatest pleasures, especially when they’re perfectly ripe. Gill Meller’s Pan con Tomate with a Fried Egg is a beautiful celebration of the season, proving that the simplest ingredients often make the most memorable meals. Juicy, sun ripened tomatoes, crisp toasted bread and a rich Stonegate Estate organic egg come together to create a dish that’s full of flavour and perfect for long lunches in the sunshine. ‌ Preparation time 8 minutes | Cook time 6 minutes | Serves 2 Ingredients: 500g of sweet ripe organic tomatoes, room temperature (we like the more interesting heritage varieties) Sea salt and freshly ground black pepper 2 tbls of extra-virgin olive oil For the toasts: 2 thick slices of sourdough bread 1 clove of garlic, peeled 2 tbls of extra-virgin olive oil A good pinch of flaky sea salt For the eggs: 2 Stonegate Estate Organic eggs 1 tbls of olive oil A pinch of chilli flakes or thyme leaves (optional) Sea salt and freshly ground black pepper Method: 1. Using a coarse grater, grate the tomatoes into a large bowl, you might be left with some scraps of skin when you do this, they can be discarded. Stir in the olive oil and season with a good pinch or two salt and some black pepper. 2. The toasts are easy, just grill the bread over the fire (or pop it in the toaster) until it’s golden and crunchy. Rub each slice with the garlic and trickle with the extra-virgin olive oil. Sprinkle liberally with flaky salt. 3. Meanwhile set a medium heavy based frying pan over a medium high heat. Add the remaining olive oil and when it’s hot crack in the eggs. Season the eggs with a touch of salt and pepper and a touch of chilli flakes or thyme leaves if you like and cook to your liking. That might be sunny side up or easy over, it’s up to you. 4. Spoon the seasoned grated tomatoes on top of the toasts, top with a fried eggs and dive in.
What’s in season this month? There’s something sp What’s in season this month? There’s something special about cooking with the seasons. Right now, Britain’s hedgerows, gardens and allotments are offering an abundance of beautiful ingredients, each at their very best. Look out for sweet British cherries, tart gooseberries and vibrant red and blackcurrants. Fresh broad beans, garden peas and buttery new potatoes are making the most of the summer sunshine, while tender courgettes and their delicate flowers are a real seasonal treat. Paired with our organic eggs, these simple seasonal ingredients are all you need to create honest, delicious food that celebrates the very best of the British summer. What seasonal ingredient are you enjoying most this month?
Broad beans are one of summer’s real treats, and t Broad beans are one of summer’s real treats, and they don’t stay around for long. This is one of Gill Meller’s favourite ways to enjoy them. Sweet, tender broad beans are paired with our organic eggs and crispy bacon, bringing together just a handful of beautiful ingredients. If you’d rather, leave the bacon out or swap it for spicy chorizo for a different take. Simple, seasonal cooking that’s all about making the most of what’s growing right now. For the full recipe, head over to our website.
Breakfast tacos are a much loved staple across Mex Breakfast tacos are a much loved staple across Mexico, often filled with softly scrambled eggs, spicy sausage and fresh herbs. In this recipe, crisp chorizo is cooked with spring onions and coriander before being spooned over creamy scrambled Stonegate Estate eggs and tucked into warm corn tortillas. Simple to make and full of flavour, they’re perfect for a leisurely breakfast, relaxed brunch or easy summer supper. Preparation time 15 minutes | Cook time 10 minutes | Serves 2-3 Ingredients: 150g cooking chorizo, skinned and broken into small pieces 6 large Stonegate Estate eggs 25g butter 4 spring onions, finely sliced A small handful of coriander leaves, roughly chopped 8 small corn tortillas 1 lime, cut into wedges Sea salt and freshly ground black pepper Method: ‌ Place a frying pan over a medium heat. Add the chorizo and cook for 5–6 minutes, breaking it up with a spoon as it fries, until crisp and caramelised. Stir in the spring onions and cook for a further minute. Add most of the coriander, toss everything together and remove from the heat. Warm the tortillas in a dry frying pan or directly over a flame. Wrap them in a clean tea towel to keep warm. Crack the eggs into a bowl and whisk lightly with a little salt and pepper. Melt the butter in a non-stick frying pan set over a low heat. Pour in the Stonegate Estate eggs and cook gently, stirring regularly, until they are softly scrambled and still slightly loose. Spoon the scrambled Stonegate Estate eggs into the warm tortillas and scatter over the chorizo mixture. Finish with the remaining coriander and serve with lime wedges for squeezing over.

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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