ANGLESEY Eggs TRADITIONAL Wyau Ynys Môn Welsh dish

[@Mike_5]

Rik this is total quality never seen any recipe like this before on KZbin and so expertly cooked

[@edsjenk6150]

Would be nice to know how the eggs stay runny after 25 minutes please. Many thanks. Great recipe but its the long time cooking of the eggs, how can they stay runny?

[@mamabear52]

@@edsjenk6150They stopped cooking as soon as he cut it open

[@harry.flashman]

I subbed

[@victoriaryan1509]

​@edsjenk6150 if you don't cook them all the way through when you boil them and shock them in ice water it should stop the inside cooking, and the oven cooking should just warm them through (it's not on a high heat). Plus those were really big eggs!

[@R.Akerman-oz1tf]

@@edsjenk6150Added bacon comes to mind; along w/the "Hard-Boiled" version.

[@cookiescott9329]

My nan used to make this for me.....i had a really rough childhood and my nan was my only bright spot....dont know where i would have been without her ...❤❤❤❤❤❤

[@sandwormgod4771]

Nans were like that. My nan, Ada, she had nothing, but you could go around to her house anytime of the day, and you'd be well fed with copious amounts of tea. My dad recalled coming home from being called up late 1940's. It was every early in the morning and it was cold. He didn't go his mothers, which was literally just around the corner from Ada's, he went to Ada's, and he got a full English breakfast, the coal fire was roaring and that morning's paper was there. He always mentioned it. She really had nothing. What a place and what memories.

[@MsK-xm7vw]

Me too. Maybe that's why we're drawn to this man?

[@cookiescott9329]

@@MsK-xm7vw the things he cooks makes me feel safe like I did with my nan.....it might sound weird but my nan was my stability....she kept me safe from my parents abuse...she's been gone for awhile....but still dearly loved...❤️❤️❤️❤️

[@naheed03]

Glad you had your Nan. Hope you have a happy and content life now. All my love ❤

[@ljTauruswarrior]

Me too❤

[@robbinallan3767]

I'm a first generation American from Newfoundland. My mother cooked a lot of UK food. Your enthusiasm and joy has me hooked! My new favorite chef! World Class indeed.

[@BackyardChef]

Wow! Thank you. Best, Rik

[@LKMNOP]

Thank you, thank you, thank you for printing the recipe with the video. So tired of having to go to a different website just to give somebody extra clicks because they don't want to print it the way you do. You are a gentleman! And a fabulous cook!

[@BackyardChef]

You are so welcome! Thank you. Best, Rik

[@jefffournier9456]

There is no recipe, just the ingredients

[@ukgroucho]

Wow, I'm Welsh (North Welsh) and I've been to Anglesea more times than I can count fishing and camping and I've never seen this dish! Splendid .. gonna try the rustic version very soon - with some of our own chickens eggs!

[@BackyardChef]

Very cool! Sounds like a plan. Best, Rik

[@2degucitas]

How is the dishes' Welsh name pronounced?

[@jals2953]

@@2degucitas Closest I can write is oo-ee-y-eye uh-niss morn

[@2degucitas]

@@jals2953 thanks!

[@caerwyn-rr7ng]

@@2degucitas Ynys Môn ( Inns Mon - in English translates to Holy Island )

[@henriettagoldsmith5056]

World class dish with a world class chef. Never seen this dish before. I would enjoy either way..There was me thinking, I was gonna have cup a soup tonight for dinner.. Mr Goldsmith , get your shoes on and rush to the greengrocers for leeks and potatoes We have a change of menu...😘😘

[@BackyardChef]

Henrietta, I just love your comments. Not about me, just the humour and story telling makes me smile every time. All the very best to you and Mr. Thank you. Best Rik

[@capucineenfleur]

I am a French woman discovering your channel with a lot of gratitude. I'll surely make it soon.

[@BackyardChef]

Thank you. Best, Rik

[@TP-om8of]

Bonjour

[@ukrandr]

Let's not forget the crunchy bits. That baked cheese topping looks heavenly.

[@BackyardChef]

Yes. You probably see me pinching off the back of the glass tray. Best, Rik

[@kathyjackson3751]

Rural Indiana here. This looks like comfort food to me! Beautiful

[@BackyardChef]

Hope you enjoy. Thank you. Love to Indiana Best, Rik

[@stephgreen3070]

So chuffed at the egg 😊 If there’s one thing I’ve learned from watching this channel is that we shouldn’t sleep on Welsh food! I will definitely be trying this. It looks amazing.

[@BackyardChef]

Ha ha ha. Dont sleepwalk. Thank you. Best, Rik

[@cyann410]

What does chuffed mean?

[@stephgreen3070]

@@cyann410 very pleased. Chuffed.

[@TuckerSP2011]

The perfect dish! Leeks, onions, eggs and cheese cannot be beat. I've never had it before but definitely will give it a go. Perfect for a brunch or any meal really. I think cooking the egg soft was the right idea. Another winner Rik!

[@BackyardChef]

Thank you. I enjoyed this immensely. Best, Rik

[@les9058]

Or you can poach em and save the peel... 🥚

[@Noname-ni1dy]

What a great way to make a roux, I used it in making Mac and cheese and it was so easy and came out perfect. I live in upstate New York and am recommending your channel to people who like cooking. Hopefully you will get new subscribers from New York.

[@BackyardChef]

That will be amazing. Thank you very much. Love to New York. Best, Rik

[@alistairmaclennan3791]

In the late 50s my mother was the rag queen of Bangor university, which also made her queen of Anglesey. I'm going to make this for her next week .Thank you for this video.

[@BackyardChef]

Sounds great! What a memory right there. Thanks for sharing. Best, Rik

[@maryrinehart2346]

I’d love to hear what your mom thought of the dish.

[@alistairmaclennan3791]

@@maryrinehart2346 She loved it and the name , but she had never heard it before .

[@wwsuwannee7993]

Your idea with the eggs is indeed world class. Potatoes and leaks are lovers...just like tomatoes and basil or salt and pepper. There is no way to screw up a dish like this unless you burn it. Another good one, thanks Rik.

[@BackyardChef]

Thank you. Agreed. Best, Rik

[@MG-ot2yr]

lol I'd bet its still pretty great burnt too!

[@sgtmark8844]

Was having chicken wings for dinner tonight with French fries but now I’m telling everyone we are having chicken 2 ways. Wings and anglesey eggs I’m going to change it up a bit by baking the potatoes cutting off the top remove the flesh and mix with leeks then put it back into potato skin with soft boiled egg and pour cheese sauce over the top and a topping of cheese. I so much enjoy all you videos. Cheers mate 😊

[@BackyardChef]

Wow! I want to be at yours for dinner. Thank you very much. Best, Rik

[@AlisonBryen]

Wow. I love this idea!

[@sgtmark8844]

@@BackyardChef Rik anytime you find yourself in Houston Texas your more than welcome to come for dinner

[@BackyardChef]

Thank you kindly. That would be amazing. Thank you. Best, Rik@@sgtmark8844

[@hillbill79]

Actually a good idea.

[@zsmw9]

Greetings from snowy Moscow! Great recipe! Good luck!!!

[@BackyardChef]

Hi, keep wrapped stay warm. Thank you. Best, Rik

[@henriettagoldsmith5056]

World class dish,,,with a world class chef.... Looks great either way,, however I never heard of this dish before...There was me thinking that we would be having cup a soup tonight..😲 Complete change of menu.. Mr Goldsmith,,,get your shoes on and rush to the greengrocers for leeks and potatoes.. Henrietta.😘

[@BackyardChef]

I absolutely love your comments on here, not about me, your humor and story telling, makes me smile everytime. Thank you so much. Best, Rik@@henriettagoldsmith5056

[@BackyardChef]

I love you comments, not about me. The humour and the story telling makes me smile everytime. Wishing you and Mr all the very best, Rik@@henriettagoldsmith5056

[@davidfearon7646]

Stop your Invasion Ukraine. Your country has been highjacked by Putins thugs!

[@Candy-ji1sr]

Thanks Rik for putting my country; Wales on the map with these recipes. Everyone knows Irish, English, Scottish dishes but not Welsh. This dish is unknown where I come from, South Wales so I learnt something today. You ask for suggestion so here are a few. Frog Cakes, Fairy Cakes, Hot Cross Buns. Thanks Rik.

[@BackyardChef]

You are welcome. British dishes are amazing overall and have influenced the world. All the people who left to travel to other countries took their recipes. That is why dishes around the world are similar. Wales is one of my favourite countries, especially the coastline. Thank you for the suggestions. Best, Rik

[@sandwormgod4771]

Welsh food is phenomenal. My son was at uni at Aberystwyth, the food I've eaten. Black beef, soda bread, fresh fish and shellfish, Welsh lamb, cheese and of course for a scouser, cawl. I'd always come home with a bag full of goodies. Whatever you want, Wales has it and it's blummin' good.

[@nez9751]

What are frog cakes 🐸🐸🐸

[@nez9751]

@@sandwormgod4771oh yes. Welsh lamb is the best on the planet for me.

[@carollewis5931]

I also live in South Wales Pontypool what are frog cakes ?

[@debbiegardner8317]

I'm not into shopping, shoes or designer handbags, but food like this yes please! Done expertly Rik my lord it looks sublime with the runny egg, proper food is that.

[@BackyardChef]

Debbie, thank you very much, kind words. I just wanted to change it a tad. Best, Rik

[@pixie3760]

Truly proper food, original comfort food. I can't wait to try this one.

[@les9058]

Some good toast for the eggs! 🥚

[@BackyardChef]

Thank you. Best, Rik@@les9058

[@AllanNeaves-qn3zr]

You may find it strange, but the sound of cooking just grabs me. The leeks in butter,that sizzling is like music 🎶 Such simple ingredients, leading to a superb little supper dish😊Both were fantastic. Served with a salad & fresh crunchy bread& butter, not forgetting a glass of chilled white😊 Cheers 🥂 Allan&Family

[@BackyardChef]

😋Fantastic! Thank you for sharing. Best, Rik

[@noramartin96]

Great easy recipes and very entertaining too, 'do it as you like just chuck it in!' Fantastic! Just like our old grans and mums would do it!

[@BackyardChef]

Thanks so much! Yes no need to mess about. Just get on with it. I've learned a lot over the years from the older end. Thank you. Best, Rik

[@DiegoMartinezCoria]

Low-key love the fact that a South American staple in the potato has found a home across such a wide swath of regional dishes.

[@BackyardChef]

Thank you. Best, Rik

[@Kerithanos]

Genuine question - why is it I never see Latin American food that features the potato? You only ever hear about rice and beans, that sort of thing.

[@fishnchips2423]

Lord have mercy on this dish for sure. Its my Saturday night special. And I'm gonna do the mash version but praying that soft boiled egg will not spill out when I peel it. Thank you so much in advance.

[@BackyardChef]

Thank you. Take your time peeling no rush. Best, Rik

[@patriciamorgan6545]

​@@BackyardChefDo you peel them under cold water? Crack the shells gently and let them sit in water for awhile? Any other tips to help get the soft boiled eggs out of their shell? That's probably the most challenging bit to this recipe.

[@BackyardChef]

I just peel them, not in water. I'm thinking of a video on it; there would be only a few to watch. I agree the soft eggs are the tricky bit. @@patriciamorgan6545

[@colettebishop2173]

Use slightly older eggs, the air cell is bigger so thry are mych easier to peel than very fresh ones.

[@lindamorgan2678]

@@colettebishop2173 Yes just like making pickled or devilled eggs. Leave them out of the fridge for a day or two or pick the older ones. If not you have a mess.

[@mrdangiles90]

Colour on them yolks😋 superb! Happy chickens! great as always Rik mate

[@BackyardChef]

Yes mate. These eggs are real quality indeed. Thank you. Best, Rik

[@tessie7e777]

You can always tell a happy chicken by the color of those yolks, can’t ya! So lucky we have a source at our local farmers market.

[@BackyardChef]

Agreed! Best, Rik@@tessie7e777

[@smithface8791]

@@tessie7e777Dead chickens!

[@racs9606]

​@@smithface8791dead chickens can't lay eggs surely

[@peterrogers9399]

I could just eat that Rik , looks gorgeous.🍴🍽️🍽️

[@BackyardChef]

Actually, Peter the traditional version was outstanding. Loved it. Thank you. Best, Rik

[@jeffjones9765]

When I got up this morning, one of the first things I came across is this. I'll tell you it got my juice flowing. I'm a ducker for good scalloped potatoes and this reminded me of them. I'm with you in thinking the soft boiled eggs would be superb. Thanks again for your time spend creating such great/easy recipes.

[@BackyardChef]

Thank you. Thanks for sharing, good read. You are very welcome. Best, Rik

[@DeanKirkholt]

Again my mate, you provide a fantastic guide to cook, proper food. Well done buddy ❤

[@BackyardChef]

Glad you enjoyed it, thank you. Kind words. Best, Rik

[@sandwormgod4771]

It's a hard life Rik, but someone's gotta do it. Knocked that out of the park. As for those eggs, well just phenomenal.

[@BackyardChef]

I will struggle on! Thank you. Best, Rik

[@jacquelinehillson9589]

Real food , no snacking after that masterpiece. 😋

[@BackyardChef]

Thank you. Best, Rik

[@saravis56]

That is beautiful. The soft egg is the way to go. And the sliced potatoes. Yes sir.

[@BackyardChef]

Oh yes! I agree. Best, Rik

[@annieoconnor9778]

Rick you’ve outdone yourself, can’t make up my mind which one I prefer so, I’m doing leek mash down the bottom, and sliced potatoes on top! 🙏🏻

[@BackyardChef]

Annie, that sounds like a winning combo. Thank you. Best, Rik

[@les9058]

Great use of textures. I'm add'n chopped bacon to the cheese crust!

[@briangordonwinnard9261]

I've seen some eggs but that my frend is perfection look gorgeous and I've just had my tea and I could eat that now 👍👍👍👍👍👍👍

[@BackyardChef]

Thank you 😋Best, Rik

[@patigirl2470]

You are the master chef of comfort food !!! 👑 Thanks Ric 😎 I vote for the traditional version 😋

[@BackyardChef]

Thank you. Best, Rik

[@IrishAnnie]

My three favorites…eggs, potatoes and leeks. Instant heaven on a plate! Thank you for sharing!

[@BackyardChef]

Mine too! You are very welcome. Best, Rik

[@marinahonan573]

Princess of Wales would teach her children these recipes! Stunning!

[@BackyardChef]

Wow, thank you! Best, Rik

[@SCBJQ]

You're a cruel man. I'm stuck in a hotel and I need this now. God, this looks delicious!

[@BackyardChef]

Sorry! Best, Rik

[@les9058]

Aw make Sure you save the recipe so you can have a go as soon as your back! 👍

[@BobRooney290]

Rik, thanks for sharing these recipes. what a breath of fresh air to see these recipes that i've never imagined i would ever see. definitely unique and they look amazing.

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@cynthiamorton3583]

Lovely clear explanation, thank you! With St David’s day coming soon, I shall try to make these for my Dad, whose mother was Welsh.

[@BackyardChef]

Hope you all enjoy it. Best, Rik

[@erotokritosmoraitis4881]

Such great local recipes! Well done!

[@BackyardChef]

Thank you. Best, Rik

[@user-np5vy4ds5o]

OMG...I love eggs, potatoes and cheese, so i know i will love this. My mouth was watering. I wish i was sitting next to you, digging into those two delectable dishes. I have to make this one also. Now i have a long list of your recipes to make. And the list keeps growing. Gracias ..Chef Rik. Delicioso!!😊❤

[@BackyardChef]

You are welcome. Best, Rik

[@maryannehibbard5686]

Went to early service today, came home and made this for Sunday brunch, with the traditional sliced potatoes. Delicious doesn't begin to describe it! Thanks for this delight!

[@BackyardChef]

Wonderful! Thank you. Best, Rik

[@jozseftorok2416]

YUM!!!!! From New Zealand. I have dinner sorted for tonight. Thank you.

[@BackyardChef]

Cheers, Love to NZ. Best, Rik

[@c.weatherwax6043]

I just made this dish for Easter and the family LOVED it! Each person got an egg too! Excellent instruction! Thank you for teaching me how to make and enjoy these dishes-

[@BackyardChef]

Thank you. Best, Rik

[@thethpian]

This dude never misses.

[@BackyardChef]

Thank you. Best, Rik

[@ThatLadyBird]

The algorithm gods smiled on me today with this video rec 🙏 Cant wait to make this. Bless you, Sir.

[@BackyardChef]

Smiled on me too! Having you join me. Thank you. Best, Rik

[@ShomeSengupta]

so tempting! that egg breaking out is simply divine!

[@BackyardChef]

Thank you. Best, Rik

[@pttpforever]

Washington State, USA here. My ancestors were mostly lowland Scots and my husband's mostly Welsh. Can't wait to try this for supper on a cool Spring evening! Well done!

[@BackyardChef]

Thank you. Best, Rik

[@DerrickWhittle-mm7jz]

Another UK dish never heard of and long time since Anglesy, but ther over 40 times. Thanks.

[@BackyardChef]

Thank you. Best, Rik

[@jenniferlacey2529]

Made this today.The whole family loved it! We made the traditional version and its already all gone. Watching new videos from your channel to increase our menu options. We live in the Mountains of North Carolina USA. Thank you for your videos.

[@BackyardChef]

Thank you. Best, Rik

[@a.katherinesuetterlin3028]

I'm a Statesider myself, and we have egg casseroles, but nothing like this. This looks sooo awesome! It looks like it was made for those days when it's cold out, there's no school on account of lots of snow ( I live in the Midwest where we get a decent amount of snow), and you need something hearty, warming and cozy. Or, it's a dish for when you've had a rough day and all you wanna do is have a hot shower or bath, change into comfy clothes and have a meal that's good for the soul. 😁😋 I like the look of both versions, really, though I can see the more modern version being a little more of a timesaver. 😅

[@BackyardChef]

Thanks for sharing. Thank you. Best, Rik

[@laurendamasoruiz]

This looks great! Eggs, cheese and mashed potato. Real comfort food for a miserable grey day

[@BackyardChef]

Thank you. Hope it brightens up! Best, Rik

[@laken1804]

🙂👍👍

[@BackyardChef]

Thank you. Best, Rik@@laken1804

[@suzannebrown945]

Rik I love all of these traditional recipes… Thank you so much.. For my Family Dinner Parties I go full Gourmet…. I love this more economical traditional cooking…. 💕

[@BackyardChef]

You are so welcome. Yes the full gourmet we have all done - its nice to bring it back now for me. Thank you so much. Best, Rik

[@maryannehibbard5686]

Anglesey Eggs - our favorite special way to enjoy farm fresh eggs - with a nod to my Welsh Great Grandma. Thanks for your variations!! Came back for our supper this evening.

[@BackyardChef]

Thank you. Best, Rik

[@maryannehibbard5686]

Made the traditional. You're so right, Rik! Superb! Thanks!

[@EastSider48215]

Leeks, butter, potatoes, salt, and eggs: no matter how you combine them, it’s going to be delicious.

[@BackyardChef]

Agreed! Best, Rik

[@MaiDove3]

This is one of my favorite channels. Thank you for being here. ♥️✨🙏🏻

[@BackyardChef]

Thank you. Best, Rik

[@naheed03]

I find his videos comforting as a northerner. I think I prefer the traditional one as better texture but the mash potato sounds comforting for an evening dinner

[@BackyardChef]

Thank you very much indeed. Nice and steady on here. Best, Rik

[@isotropisch82]

My Nain and Dad are from Llanfechell near Cemaes, I went to Anglesey 3 - 4 times a year for 30 years and I've never heard of this (or any Anglesey cuisine beyond lamb and obliterated veg if I'm honest)... it must be from one of those fancy parts of the island, like Menai Bridge, Beaumaris or Benllech

[@BackyardChef]

Oh wow! Thank you. Best, Rik

[@GraceGroves-q5p]

Love both of the versions and enjoyed your laid back presentation. Great video 👍

[@BackyardChef]

Thank you so much! Best, Rik

[@Justme77400]

Potatoes, eggs with leeks, or anything in the onion family is the PERFECT marriage!! That looks delicious! Traditional version for me!

[@BackyardChef]

Thank you. Best, Rik

[@stevecharlton-wood4433]

Hey Rick, before viewing your video I’d never heard of the dish Anglesey Eggs! But I must say this does look delicious, and the way you always give easy step-by-step demonstrations, only means I’ve got to try this! Thanks for another great recipe 👍🏻

[@BackyardChef]

Cheers, Steve. A great recipe indeed. Thank you. Best, Rik

[@ellensankey7126]

My granny made this when we were kids and it’s been a family favourite ever since. Lovely with crusty bread

[@BackyardChef]

Thank you. Best, Rik

[@elsaleon9572]

Greetings from Chicago! Love your recipes😊

[@BackyardChef]

Thanks so much! Thank you. Love to Chicago. Best, Rik

[@jamesoweaste]

And he enjoys it like a proper Yorkshire Lad with a big spoon. Aye up I'm goin in't kitchen to make us some Taffy chuckie eggs.

[@BackyardChef]

Good on ya. Best, Rik

[@hellacooook]

Every ingredient is the type where the flavor modifies depending on the amount of time cooked and if there’s darker color it’s better so having something baked on the exterior provides contrasting layers of doneness. Excellent recipe

[@BackyardChef]

Thanks for the info! Thank you. Best, Rik

[@TerrySmith1953]

As a Merseyside kid (Wirral side) my family & later my friends and I spent more time in N. Wales then Liverpool. I'm fairly sure I can recall some version of this dish, but I don't remember the name "Anglesey Eggs". Who cares! Sounds great & I'll give one of them a try. Thanks Rik.

[@BackyardChef]

Worth a go, Terry. Someone else has just made a comment saying its know as Cheese Whack in Liverpool. Now I haven't heard of that. However local and regional names spring up all over the UK. Thank you. Best, Rik

[@TerrySmith1953]

Made it last night Rik. Excellent!@@BackyardChef

[@BackyardChef]

Well done, Terry. Thanks for sharing. Best, Rik@@TerrySmith1953

[@maevethefox5912]

I've cooked a lot of things from a lot of cultures, butI have never been more excited to try something than this, this looks so phenomenal

[@BackyardChef]

Yes its a good one! I thought I would change the original recipe just a tad. It worked its lovely. Bet, Rik

[@stephenpark8133]

Rix, what a recipe, and my God, those runny Eggs. Brilliant . . . Note to Self, don't watch this on an empty stomach.

[@BackyardChef]

Ha ha ha, yes I have had a few folks saying this channel needs a health warning, watch when full. Thank you very much. Best, Rik

[@amarenee2020]

Dear Sir, I want you to know that your relaxed attitude towards cooking is more inspirational than anything I have ever seen before. You absolutely make everything you cook look so easy even a timid cook like myself wants to try their hand at your recipes! Well done! And thank you!!😊

[@BackyardChef]

So nice of you. There is no point in stressing, leave all of that for the everyday problems. Kitchen, relax and enjoy. Who cares if what you cook is not quite a recipe book (false) image. Its about enjoying. If you cook with all the correct ingredients the meal will taste just as good. Its just Rik by the way.... I will never be a sir. I appreciate respect, however we are all cooks on here learning from each other. 😊 Thank you. Best, Rik

[@rolfbley1373]

Hallo Rik. Es ist Immer wieder erstaunlich mit welch einfachen Zutaten unsere Vorfahren imstande waren so tolle Gerichte zu zaubern. Diese Version sehe ich zum ersten mal. Ich werde versuchen das so hinzubekommen. Bin mal gespannt. 😊

[@BackyardChef]

Danke. Ich hoffe, es schmeckt dir. Beste Grüße, Rik.

[@tejkarlapudi6765]

You make it look so easy!! No measurements etc... but you can tell the caliber of the cook by the texture of the egg and i must say...top notch Chef!! Love from India Of course you know I am trying this!!!

[@BackyardChef]

You can do it! All ingredients listed in the description. Full recipe. If you aren’t watching in the KZbin app open it upon KZbin then press the word “ more”. Scroll down and the recipe is there. Best, Rik

[@otto8049]

All jokes aside about English/Welsh "cuisine", that looks bloody well edible.

[@serenajoyner2808]

To be honest, I am American and grew up on many English dishes from my mother. I think it is much better than Italian food. Food from Great Britain is so underrated.

[@steve_blake]

Got to take the jokes in stride. Britain has some very varied food, and some is bloody spicy! That said there's a lot to be said for food that focuses on being warm filling grub that you can make with only a few commonly avaliable ingredients. Will save the ghost peppers i grow for taco night!

[@BackyardChef]

Its a cracker. Best, Rik

[@BigHenFor]

​@@steve_blakecheese with a pinch of chilli powder or cayenne does work. In fact, as I don't like leeks, why not modify the cheese sauce to a Welsh rarebit sauce with onions, potatoes, and swede? Swede is in season in the UK. Big ones, larger than a baby's head, only 39p each. Done in the traditional way. Or, if you're feeling brave, just make a well in the mash and break the egg into it, and cover with the cheese sauce and grated cheese and bake that. Like En cocotte en dauphinoise. When they used to say British food wasn't great, it was probably because dishes like these went under the radar, because they were British regional dishes. What a mistake.

[@prarieborn6458]

@@steve_blake Boodly spicy..LOL. too true of the English food I could not eat in Victoria BC. We took a weekend trip just over the border to Victoria BC, and we almost starved. We couldn’t get anything to eat that was not HOT.. they roll the french fries in curry powder. They even put horseradish in the Mayonnaise. A roast beef sandwich was inedible. We bought muffins and coffee for breakfast, that was safe, but lthe chowder i ordered for lunch was red hot and bitter. We did get one good meal when we took High Tea one afternoon. and we bought bagels and cream cheese on the Ferry boat going back to the good old USA, The Brits ruled India a long time and got a taste for Indian cuisine.

[@SausageFingers73]

Rik, love your takes on old school British dishes and bringing them back from the brink. Have a couple of suggestions, how about a version of the 1970s Findus or Birds eye Rissoles, there are various debates online whether or not the contained a scrambled egg, I can sort of remember that they did but I was about 7 ! Another would be my favourite Indian takeaway side dish, Keema Naan.

[@BackyardChef]

Thank you. Love the suggestions. I do have a recipe for the rissoles not sure its exact, however close. I will do that. Best, Rik

[@morgellonsdirect513]

I made the "modern" version this morning and got my husband to watch the video with me as I gave him his plate. I had thought about putting sausage in the mash, but decided to stick with the recipe on the first try. He loved it and he enjoyed the video. He said, "I like that guy. I'd hang out with him." Thanks for a lovely breakfast treat.

[@BackyardChef]

Thank you for sharing. Always taste and adjust, put in or take out what you like. Love to both of you. Thank you. Best, Rik

[@isbre2010]

Great as always Rik and I'm always looking for vegetarian dishes as my girlfriend is vegetarian and I love cocking. Thank you.

[@BackyardChef]

You are welcome. Hope she enjoys it. Best, Rik

[@yvonne4416]

Our family stayed in Anglesey for the first time this May and really loved it,the beaches, countryside ❤ So it's great to see a genuine rustic recipe like this yum 😋 can't wait to try it! Thanks for sharing.

[@BackyardChef]

Thank you. Best, Rik

[@Ann-nv5sm]

I could happily eat both versions Rik, but I think I would go for the traditional one if I had to choose. Looks delicious 😋❤️

[@BackyardChef]

Good choice! I know i cooked - however for me the traditional was outstanding! Lovely. Thank you. Best, Rik

[@sharonsekhon9475]

Looks so delicious. I could listen to you talk forever. Your voice is very soothing.

[@BackyardChef]

Thank you. Best, Rik

[@GordiansKnotHere]

Every once in a while I find a great channel on KZbin. This is one of them. Great recipe! Thanks!

[@BackyardChef]

Wow! Thank you ever so much! Best, Rik

[@greenr369]

This made me feel so hungry watching you make this yet another dish you have shown that i have to make. Thank you have you done a video on making scotch pies

[@BackyardChef]

Thank you. Best, Rik

[@Knappa22]

Yum - looks delicious. Ideal for a cold wet winter’s night. Nice with some fresh bread to soak up the sauce I’d say.

[@BackyardChef]

Sounds like a plan. Best, Rik

[@AlisonBryen]

Rik is doing British food proud with this channel! Yum.

[@BackyardChef]

Thank you. There are some amazing dishes through he UK - I need folks to jog my memory for regional variations. Best, Rik

[@AlisonBryen]

@BackyardChef I'm not sure if you've covered this, but my local patch, the Black Country, is famous for Grey Peas and Bacon.

[@BackyardChef]

I haven't. Thank you for the suggestion. Best, Rik@@AlisonBryen

[@annier6835]

What a gorgeous dish! I love leeks and potato. I can't wait to cook this. Thank you!

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@LilyoftheValeyrising]

Hey Rik. I’m on a mission! I get really irked with Americans saying British food is bad. So I want to learn more dishes to prove them wrong! My mum hates cooking so we didn’t get a lot of variety growing up. I think the so called bad food is a myth from WW2 which isn’t fair because of the blitz wrecking the food supply for years. According to my mum, who was born around when it ended, there were shortages well into the ‘60’s. So not fair!

[@heidiluba1219]

I love all the dishes I grew up with but my husband says they are bland.

[@BackyardChef]

I agree, here is the issue to those that have opened eyes. British food has influenced the world - all the travelers and folks who emigrated around the world took their recipes with them. They had to adapt to climate, ingredient changes. That's how similar dishes can be found everywhere. The pasties in Michigan for instance they came from Cornish miners who went over to work the mines. Agreed about the time after the War. Shortages, rationing. There is a huge difference in eating food that isn't lathered in ketchup and spices. Don't get me wrong ketchup is one of those ingredients that should be in every kitchen. It can be used in many dishes to add extra flavour. Not everything has to be covered in it. It can be added to cooking, its tomato, a little sweet and a little sour. All the folks that moan about ketchup look at the ingredient just one way. In Thailand, ketchup is used to make a sweet and sour (I have it on my channel) mixed with water. I'm really pleased you are looking with opened eyes. You are one of a kind. Good on ya. Best, Rik

[@BackyardChef]

What a shame. Good luck. Best, Rik

[@jackjacko8706]

My mother learnt post war to be able to make a meal out of the most simple ingredients, like this. In later years in her seventies and a eighties visiting nephews and their families were in awe of how she could whip up a meal at a moments notice. It made no difference if they had just eaten, she had to feed them again. They still laugh about it.

[@BackyardChef]

Thank you for sharing; loved reading this. Best, Rik@@jackjacko8706

[@francoaustralien]

Oh wow. I couldn't have imagined up such a dish! Thanks for sharing.

[@BackyardChef]

My pleasure 😊Thank You. Best, Rik

[@mh24728234]

another belter my mate, keep em coming 😉

[@BackyardChef]

Agreed there. It is a real belter this one. Will do. Best, Rik

[@JamieW-o7b]

Such a filling dish for winter days. Awesome!

[@BackyardChef]

Thank you. Best, Rik

[@chiccabay9911]

Wonderful...how did you manage to peel those very soft boiled eggs so well ?

[@BackyardChef]

Not easily I can tell you. There were two disasters the rest were fine. Best, Rik

[@babawawa1953]

I must add how much I love your way of showing us how to make your recipes. You have a lovely personality and your banter makes for a great video. Thank you. (I only hope I can peel my soft boiled eggs carefully enough as not to break them. )

[@BackyardChef]

Wow, thank you! Best, Rik

[@kimdodd6677]

Poor old you X2 ,food tasting ❤😁. Yummx

[@BackyardChef]

Shocking, someone had to do it. Thank you. Best, Rik

[@maryannehibbard5686]

I've been wanting to make Anglesey Eggs, so thanks for this! My heritage is English, though my ancestors came to America with the Puritans in the 1600s. Still, I learned to make a proper cup of tea as a child. Love every chance I get to visit Great Britain. Love this food channel, definitely comfort food.

[@maryannehibbard5686]

PS Love your enthusiasm and appreciation of your own good cooking! We have to eat at least two or three times daily - might as well thoroughly enjoy it!

[@BackyardChef]

Thank you. Best, Rik

[@BackyardChef]

Thank you. Best, Rik

[@TheBaconWizard]

OOOOO I could just see a bit of fish goig along with that!

[@BackyardChef]

Lovely. Best, Rik

[@agold2125]

Smoked. What a brilliant idea

[@joshuawells5953]

I discovered you a while back then the algorithm disappeared you for me. I enjoy your videos. Both of my grandmothers would make quite a few of the dishes you make. Always with a different name. Most of my family are from the southern US so it always confused me that they made these recipes. I looked into it and was told my great grandmother on my dad's side was from a small town in Wales called Llandridod Wells and my great grandpa on my moms side was from Dublin. So I grew up in Ohio with grandparents from Kentucky by way of the UK. So at family potlucks there would be bangers and mash and bubble and squeak alongside greens and fried chicken and cracklin bread. Man I love my family.

[@BackyardChef]

Nice to have you back. Thank you. Best, Rik

[@KazzaB08]

I could eat this with smoked haddock..🇬🇧

[@BackyardChef]

Yes! Lovely. Best, Rik

[@DanielaRicci-wx5zv]

I'm seriously drooling..hey ..add some chopped green onions on a top..yummmmm❤

[@BackyardChef]

Sounds good! Thank you 😋 Best, Rik

[@Canalcoholic]

Sounds more like a Geordie dish, it's pronounced "why aye innis mon".

[@BackyardChef]

It does. Best, Rik

[@margkropf5541]

This guy reminds me of Danny from Rate my Takeaway.Love his manner and committed to good food. Makes me salivate.

[@BackyardChef]

Thanks. Best, Rik

[@ElizabethBattle]

Congratulations on not overcooking the eggs! Beautiful.

[@BackyardChef]

Thank you. Best, Rik

[@IanSimpson-fv4kl]

Great rustic menu

[@BackyardChef]

Thank you 😋 Best, Rik

[@susiehenders]

That traditional one looks FABULOUS 😮 ... and Anglesey is a beautiful island

[@BackyardChef]

Thank you. Best, Rik

[@aileenf544]

Hi Rik, new to your channel, a wee Scottish lass living in New Zealand. Love your recipes, made the Anglesey eggs today and they were absolutely divine, thank you so much for sharing all the great recipes. I will be binge watching and making all of the yummy goodies. Lorne sausage is next on the menu!!!!

[@BackyardChef]

Thanks and welcome. Best, Rik

[@deb7834]

Oh Rik. I do love your talent and enthusiasm. I grew up thinking that I couldn't enjoy food. It was there just to keep me alive. I had no interest. I'm actually vegetarian but my husband isn't so I will be trying out your recipes and changing them to suit me. You have opened my eyes. Thank you 😀

[@BackyardChef]

Wonderful! Change everything! Always Taste and Adjust - that means make to your taste and adjust the ingredients to your taste. Then food becomes more than just an everyday. Thank you. Best, Rik