Stonegate Estate Baked eggs with bacon, cream and thyme


This simple dish is not only one of the most comforting meals you can make in minutes with eggs, but it really does champion honest, homegrown produce and feels like a real gift from nature’s best. It’s delicate yet rich, and we recommend mopping up all the goodness with some chunky toast – if you’ve got room.

Prep time 5 minutes | Cook time 5 minutes | Serves 1


3-4 thin rashers streaky bacon
A small knob of butter
2 thyme sprigs
2 marjoram sprigs (optional)
100ml organic double cream
2 Stonegate Estate Organic eggs
Salt and freshly ground black pepper


Heat the oven to 180°C/350°F/gas mark 4.

You’ll need a nice small frying pan for this recipe. Place rashers of streaky bacon on a board and slice them up into little pieces.

Place your small pan over a medium high heat and add the bacon, along with a sprinkling of thyme leaves and marjoram sprigs. Let it sizzle for 2-3 minutes, or until it’s beginning to crisp round its edges.

Pour in the cream – it’ll spit and hiss. Bring the cream up to a simmer. When it’s bubbling away, carefully crack in the eggs one by one. Season them lightly, then pop the pan into the pre-heated oven for 5-6 minutes, or until the egg whites are set and the yolks are still runny. Remove from the oven, and serve straight away with a few rounds of toast.


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