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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

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May is serving up some of the best of British seas May is serving up some of the best of British seasonal produce. It’s the perfect time to enjoy crisp asparagus, vibrant spring greens and the delicate floral notes of elderflower, alongside the first sweet strawberries and the unmistakable taste of Jersey Royals. Pair them with perfectly cooked eggs and you’ve got the makings of something special, whether it’s a light lunch, weekend brunch or simple supper. Head to our website for recipe inspiration and make the most of May’s finest
Supper tonight? Quick to whip up yet so satisfying Supper tonight? Quick to whip up yet so satisfying, a proper carbonara is where good quality ingredients come together and shine. Our organic eggs are the perfect base for nutty Parmesan and salty Guanciale in this rich sauce, combining the best of Great British and Italian produce. Prep time 5 minutes | Cook time 15 minutes | Serves 2-3 INGREDIENTS: 200g spaghetti 2 tablespoons extra-virgin olive oil 200g Guanciale or thick-cut bacon, diced 3 Stonegate Estate organic eggs 125g hard sheep’s cheese, such as pecorino, Parmesan or finely grated mature cheddar Sea salt Freshly ground black pepper METHOD: Bring a large pan of salted water to the boil and add the spaghetti, stirring once or twice, so it doesn’t begin to stick. Cook for 10-12 minutes, or until done to your liking. Meanwhile place a large, heavy-based frying pan over a medium heat and add the olive oil, followed by the Guanciale or bacon. Sizzle for 4-5 minutes or until all the little bits are beginning to crisp around the edges. Remove the pan from the heat. Into a bowl, crack one of the eggs, followed by 2 egg yolks and save the whites for something else, such as our Pavlova recipe. Add the grated cheese and a ladle of pasta water, season with a little salt and pepper and stir together. Drain the pasta, saving at least a cup of the pasta water. Set the frying pan back on the heat and toss in the cooked spaghetti, the egg and cheese mixture and enough pasta water to give you a rich, saucy consistency. Switch off the heat, season and toss everything together, adding more pasta water if you need too. Serve immediately onto warm plates.
We have pulled together some of our favourite ways We have pulled together some of our favourite ways to celebrate the slower mornings over the weekend, for all the family to enjoy. From poached eggs to fresh herb and cheddar omelette or warm egg mayonnaise, head to our Stories for some recipe inspiration…
We are celebrating National Asparagus Day. There’ We are celebrating National Asparagus Day. There’s something very appealing about the way Parmesan melts and crisps under a hot grill, turning salty and brittle in places. Now combine that crisp cheese with fresh asparagus and you have a seriously good combo. It makes a standalone dish in its own right, or a very good accompaniment or side to fish or roast chicken. Happily, it also goes particularly well with your boiled Stonegate Estate eggs, for breakfast. Head to our website for the full recipe.

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
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