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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…

Sautéed broad beans with a poached egg

Gill Meller’s Sautéed Broad Beans with a Poached Egg

Pan con tomate with a fried egg

Gill Meller’s Pan con Tomate with a Fried Egg

Early Summer Baked Eggs

Gill Meller’s Early Summer Baked Eggs

Blueberry, honey and Lavender mess meringues

Gill Meller’s Blueberry, Honey and Lavender Mess

Courgette, Goat's Cheese and Dill Soufflé

Gill Meller’s Courgette and Goat’s Cheese Soufflé

Artichoke with garlic mayonnaise

Gill Meller’s Artichoke with Garlic Mayonnaise

Rhubarb Creme Brûlée in a bowl, with a portion of it scooped out with a spoon.

Gill Meller’s Rhubarb Creme Brûlée

Cheddar souffle

Gill Meller’s Cheddar Soufflé

Flourless almond cake

Gill Meller’s Flourless Almond Cake

Wild Garlic Prawn Toasts cut into halves sit on a round wooden board. Next to the wooden board is a 6 pack of Stonegate Estate eggs.

Gill Meller’s Wild Garlic Prawn Toasts

A plate of spicy nduja soldiers sit next to an egg cup with a Stonegate Estate organic egg in it. The top is cut off the egg. The soldiers are made up of slices of toast with spicy nduja spread over the top.

Gill Meller’s Dippy Eggs with Spicy Nduja Soldiers

On a white plate sits a Steak with Béarnaise Sauce poured over the top of it. The steak is cut up into strips so the pink inside is showing.

Gill Meller’s Steak with Béarnaise Sauce

This chocolate and coffee fondant can be served with cream

Gill Meller’s Chocolate and Coffee Fondant

A tuna, egg and parsley salad is full of beans

Gill Meller’s Tuna, Egg and Bean Salad

Buckwheat pancakes topped with ice cream, salted toffee sauce, bananas and peanuts

Gill Meller’s Buckwheat Pancakes

Gill Meller's black pudding scotch eggs have been cut in half and laid on their sides on a wooden board

Gill Meller’s Black Pudding Scotch Eggs

VIEW MORE RECIPES

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From delicate artichokes and sweet, earthy beetroo From delicate artichokes and sweet, earthy beetroot, to the juicy tang of blueberries and glossy red cherries, this season’s harvest is filled to the brim with sunshine. Pair these seasonal stars with our organic eggs for simple, delicious meals that let nature lead the way. As we bask in this glorious summer, what will you be making during July? #SeasonalVeg #SeasonalFruit #July #OrganicProduce #EatTheSeasons
One of the simplest ways to enjoy summer ripe toma One of the simplest ways to enjoy summer ripe tomatoes, @gill.meller’s take on Spanish tomato bread is a wonderful example of turning a few fresh, seasonal ingredients into something out of this world. The bright and bold flavours of the juicy tomatoes combined with the lush, buttery organic yolk are perfect for dining alfresco and enjoying the sunshine. You’ll need: 500g of sweet ripe organic tomatoes, room temperature 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: 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. 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. 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. Spoon the seasoned grated tomatoes on top of the toasts, top with a fried eggs and dive in.
One for the weekend! 🍅 @gill.meller’s favouri One for the weekend! 🍅 @gill.meller’s favourite pasta sauces are made with fresh, British tomatoes and cream - the duo is just delicious, with the cream enriching the ripe flavour of the tomatoes exponentially. Taking this idea and applying it to baked eggs has created a wonderful breakfast or brunch recipe that will really brighten up your morning. You can double or quadruple this recipe if you’re feeding a table of hungry bellies this weekend! You’ll need: 250g of cherry tomatoes 2 small cloves of garlic thinly sliced 1 - 2 tsp of fennel seeds coarsely crushed 150ml of double cream 1 tbls of lovage leaves (or use parsley) finely chopped A fennel tops chopped (if available) 1 Stonegate Estate egg 1 tbls of olive oil A slice or two of good sourdough Sea salt and freshly ground black pepper Method: Give the tomatoes a quick rinse if they need it, and then pop them down on a board. Halve any larger tomatoes but leave the little ones whole. Set a small pan down over a medium high heat. Add the olive oil and when it’s hot add the tomatoes and the crushed fennel seeds. Season them well with salt and pepper and cook, tossing them round the pan occasionally, for 6 – 8 minutes. Now add the garlic to the pan and sizzle it alongside the tomatoes and oil for a further minute or two. Pour in the cream and scatter in the herbs, then give the pan a good shuffle to settle everything down. When the cream has come up to a simmer cook gently for 3 – 4 minutes or until the cream has begun to thicken. New crack the Stonegate Estate egg and season lightly. Cook for a minute then pop a lid on the pan for a further minute to cook the tops. Meanwhile toast the bread until nice a golden and crunchy round the edges. Remove and set aside. Check the Stonegate Estate egg is cooked to your liking before arranging the toast around the dish and bringing straight to the table.
The perfect summer pudding 🍯 Combining blueberr The perfect summer pudding 🍯 Combining blueberries, honey and lavender might seem unusual at first, but it works very well in this wonderful, alternative Eton mess. It’s just the little delicate purple petals from the lavender flowers that you use, and early summer is the time to do it, when the heads are young and tender. You’ll need: 200g organic blueberries 2 tbsp organic runny honey 6 – 8 lavender heads, plus extra petals to serve 150ml organic double cream 4 Stonegate Estate Organic egg whites 200g of caster sugar Method: First, place the blueberries in a medium pan with 1 tablespoon of water,1 tablespoon of the honey and the petals from the lavender heads. Set the pan over a medium heat and bring the mixture up to the simmer. Cook the blueberries for 3–4 minutes, or until they are just beginning to soften and collapse. Remove the fruit compote from the heat and allow it to cool, then transfer to the fridge to chill. Heat the oven to 120°C/100°C fan. To make the meringue. Place the egg whites in a large, clean bowl. Whisk with a hand-held electric whisk until they form and hold soft peaks. (You can do this in a stand mixer with a whisk attachment if you prefer.) Keeping the whisk running, add 1 large spoonful of sugar at a time, until all the sugar is incorporated. Continue to whisk for a further 6–8 minutes, until the meringue is thick, pale, smooth and glossy. Lightly grease a sheet of baking parchment and lay it on a large (at least 30 x 30cm/12 x 12in) baking sheet. Spoon the meringue onto the parchment, you want to aim for 5 – 6 even sized neat dollops. Spoon a small amount of blueberry compote on to each meringue and swirl it in with the tip of a knife to get a marbled effect. Bake the meringue for 1 hour 30 minutes. When you’re ready to serve, whip the cream with the remaining honey until it holds soft peaks. Roughly crumble 3 – 4 meringues into the cream and spoon in the compote. Use a large spoon to fold the mixture together. Don’t over mix it or you’ll lose that wonderful marbled effect. Spoon into glasses or bowls and top with any remaining compote and a few lavender petals to garnish.

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