CORNISH Raw Fry TRADITIONAL Cornwall ENGLAND

[@dinkburns6883]

How does this guy make you smell food and I'm 5,000 Km away?? By his AWESOME recipes!!! Is he married???

[@kimdodd6677]

😂😂i know I can't stop eating since I found his channel everything looks & smells fantastic

[@evocationart8370]

I agree totally, and yes he is married 😢😂

[@BackyardChef]

Thank you so much. I am yes. Best, Rik

[@grimmmunro2279]

😅 I could sweat I could smell the bacon! Lol! Then you made that remark!😊

[@TimTernet0]

He is Married

[@marioncobaretti2280]

Swede in america is a turnip , thankyou sir. My mouth is watering

[@BackyardChef]

Thank you. Best, Rik

[@carolyns99]

In Australia swede is yellow and turnip is white. Don't you have both?

[@MattLott-w3b]

We do. Sadly most English people wouldnt have a clue what a vegatable is let alone the difference between a swede and Turnip@@carolyns99

[@Marcia-k7g]

Thank you!

[@30023946JAP]

Swede in Cornwall is Turnip!! Grating my teeth hearing him call it swede constantly!!!

[@markfergerson2145]

For those Yanks wondering; what Brits call a “swede”, we call a rutabaga. I think I’ve seen a similar dish popular in the American (so called) Midwest states like Minnesota, but combining rutabaga and potatoes isn’t all that common here. Nonetheless it looks delicious- my wife even says so and she was watching over my shoulder without benefit of sound as I had my earbuds in. I think that was a hint to put rutabaga on the shopping list…

[@BackyardChef]

Thank you. Best, Rik

[@helenpomerleau6455]

My father who lived in North Eastern Ca, loved this dish

[@anndubose8615]

Hahahahaha we called them turnip here in Newfoundland

[@ivonav3751]

Actually, a Swede is more of what we call a rutabaga. I remember, as a small child in England, not liking Swede at all, and not really liking turnips all that much either after we moved to the USA. But somehow, over the years, even though I had neither vegetable for a very, very long time, I learned to appreciate both in their own way through some recipes involving roasted root vegetables. They are quite different, but both add a very interesting layer of complexity to so many starchy comfort foods!

[@johnshepherd5673]

As a true Cornishman this is the best recipe I’ve seen on this. Can’t wait to try it. Thank you 👌👌

[@BackyardChef]

Wow! Thank you 😋 Best, Rik

[@ianhunkin5384]

Tywardreath near par ere me assum

[@kernow9324]

I'm Cornish and I approve of this message. Bleddy ansum.

[@BackyardChef]

Thank you. Best, Rik

[@ExpendableRedshirt]

Looks good, I'm a bubble and squeak man myself, but this looks tasty too and a fried egg on top is the crown of all fried dishes.

[@BackyardChef]

Thank you. Best, Rik

[@erotokritosmoraitis4881]

Thank u so much for doing something so rare these days. Showing us traditional British cooking with British ingredients. So rare these days and so tasty and so useful for local produce and local farmers ❤

[@BackyardChef]

Agreed! The farmers deserve more credit than folks give them. Thank you. Best, Rik

[@KGood28]

Yes! I love the traditional British, Scottish, and Irish recipes!

[@pixie3760]

There's no beating traditional English food, it's what I was brought up on and what I cooked at home. Now rediscovering these wonderful recipes.

[@BackyardChef]

Thank you. Best, Rik@@pixie3760

[@russellgibbon8621]

I made this today for my wife´s birthday. It is another Backyard Chef winner. It reminds me of corned beef hash, but with bacon instead.

[@BackyardChef]

Thank you. Best, Rik

[@kevinman5019]

You are the Bob Ross of cooking. The way you talk is so calming. “Happy trees!” No “ lovely topping,” Well done Sir. I enjoy your posts.

[@mariyamwaniki]

A man who can cook is so attractive. And even better is the way he pronounces butt-rr. No offense meant to the Mrs.

[@BackyardChef]

None taken. Thank you. Best, Rik

[@henriettagoldsmith5056]

Man Alive.... That looks delicious. I was wondering what to cook for my husband for valentine's day meal. Great hearty dish I've never tasted these ingredients cooked together before,, however I love all those...My husband of 52 years will be well fed later... Thankyou for sorting out our meal for later . Henrietta 😘

[@BackyardChef]

Henrietta, I love you commenting on here. He is a lucky boy! Wishing you both a Happy Valentines meal. Best, Rik

[@mach2262]

I’d. like to know if my husband can cook this for me on any day😁🙏🏻

[@kimquinn7728]

Married for 52 years and still willing to try something new to please him? Cooking is a labor of love and your comment says so much about your marriage. 52 years...Bravo!🥰

[@henriettagoldsmith5056]

Bless you my friend @kimquinn This year July will be 53 years. I'm so thankful,for him, he received a kidney transplant during covid,and his health is greatly improved. THANK you for your very kind remark.😘

[@LadyOaksNZ]

Your lucky hubby will Looooove this dish ❤

[@shortsweettoo]

For us North Americans, a swede is a rutabaga, lol. (often mistakenly referred to as a turnip).

[@BackyardChef]

Yes! Best, Rik

[@fivetimes3168]

Was looking for this comment. Thanks!

[@essiebessie661]

Exactly!

[@seamusreid4615]

In Ireland referred to as turnip.

[@ottovonbismarck2443]

This looks like the greatest hangover breakfast in the universe. This plus a beer. Prost !

[@BackyardChef]

Thank you 😋 Best, Rik

[@janwong9437]

Splash of hp sauce a thick slice of toast and a cup of Yorkshire tea, fabulous Rik 👍

[@BackyardChef]

Lovely!. Thank you. Best, Rik

[@lizhannah8412]

It looks absolutely beautiful. And, the egg is perfect. You just can't beat British food.

[@BackyardChef]

Liz, you hit the nail on the head - some class British dishes have inspired the world. However, many think everything is bland. I'm with you. Best, Rik

[@R.Akerman-oz1tf]

@@BackyardChefPersonally, rather the egg atop; a Rye crisp somewhere.

[@jkromes20]

you absolutely can

[@kathleennorton2228]

Yes, that egg looked like utter perfection! Maybe Rik will give us egg cooking lessons sometime.

[@pixie3760]

I wish the French..Italian and Chinese chefs I worked for had been as calm as you, Chef ...there was never a dull moment in those kitchens 😅

[@BackyardChef]

To be honest when I started working I had respect for the way they cooked and a totally dislike for the arrogance! I have no problem in picking a mop up or getting in the pan wash to give encouragement. Some want fame and power like the sound of their own voice, its unnecessary in a busy kitchen. There is enough chaos going on all around. I can tell you a true story - I was out with my family at a shopping center and there was an earthquake, things shaking about etc. They were all running around us panic everywhere. I said to my wife and son slow down walk, look around you there is nothing falling, no crashing. the windows not falling out. Agreed everything was shaking like crazy. It fell on deaf ears my two ran out with the rest. I walked out! Ha ha ha I worked with the Chinese, mind you apart from all the shouting (too Loud) they were very good at cooking. Thank you. Best, Rik

[@pixie3760]

@@BackyardChef hahaa, it's very true what you say. Being calm gets things finished better than all the hysterics, although I've never seen a chef pick up a mop! A beer perhaps but no mop 🙃

[@kayzium67]

My other half and all her family are Cornish, Her Grand mother taught her how they made Raw Fry, Bacon bits (As a pig was kept each year and fattened til harvest time, then butchered to last through winter)), Onion and potato and swede or turnip, in a large stew pot, Pepper ,Cover with boiling water and slow cook for hours, Serve with fresh BUTTERED crusty bread. Easy and delish. They were too busy as they 7 boys and 7 girls to take care of plus there normal daily tasks. ty for your version too :) xx

[@BackyardChef]

Sounds amazing. I could eat that with buttered rolls. Best, Rik

[@morrit33]

It was 7am, I hadn't slept all night, came across this and just finished eating. I am SO full. It was delicious and I have never seen it before. So so simple. Mine was a lot chunkier, didn't break up, but it was delicious nonetheless. With bread and butter and fried eggs and home made bacon.

[@BackyardChef]

Glad you enjoyed it! Thanks for sharing. Best, Rik

[@bredaquirke7362]

Thank you Rick for another lovely dish I have never heard of. Growing up in Ireland we had two types of turnips. Sweed turnips commonly known as turnips and white turnips. The white turnip is much smaller and usually added to stews. The sweed turnip was cooked with a large bacon joint (gammon) in the same pan. But boil the bacon for about an hour first before adding the turnip (sweed) boil until cooked serve with boiled potatoes. Cabbage is also cooked in a similar manner with the bacon and served with boiled potatoes. Our national dish. It was only when I went to London I discovered that a sweed is not a turnip it's a sweed and a turnip is small and white. But the Scottish also call a sweed a turnip or nips as in haggis nips and tatties (potatoes) xxx

[@BackyardChef]

It really is amazing how one vegetable has such confusing names around the world. Thank you. Best, Rik

[@iamme453]

My kind of recipes and cooking. Love that you emphasize "it's your choice" I gave up watching main stream TV cooking shows a while back. If I want a restaurant style meal I'll go to a restaurant, at home, I want home cooking.

[@BackyardChef]

Agreed! Thank you. Best, Rik

[@FalkoneusGross]

That is an experience brother...

[@wendybutler1681]

Dad finally mastered pasties. Called grandma, got the recipe and started making his own pasties. He would have LOVED this! My childhood was Dad and cottage fries on weekends.

[@BackyardChef]

Great memories. Thank you for sharing. Best, Rik

[@DMG-e9k]

Another awesome dish. I’m going to be as big as a house Rik🤣

[@BackyardChef]

You and me both! Thank you. Best, Rik

[@Artfan123]

Wow your Cornish fry is almost identical to how my Mexican family fries up onion and potato for breakfast my whole life. Now I'm hungry

[@BackyardChef]

Thank you. Best, Rik

[@christiner302]

I grew up with this as my mother was Cornish; this and fabulous pasties. I was thinking of this dish last night. Got to make it now.

[@BackyardChef]

Thank you. Best, Rik

[@FemmaVanAntwerpen-mw6ey]

Wauw everything with butter and potatoes,,without thinking about whether it is too greasy,i've seen three videos so far,and i love it!

[@BackyardChef]

Thanks for watching. Thank you. Best, Rik

[@helenpomerleau6455]

You have such calming voice, no need to shout and you have great explanation for techniques. Lot of your recipes remind me of my Iris heritage.

[@BackyardChef]

Thank you. Best, Rik

[@DoctrineOfMayhem]

German here. Fried potatoes with bacon is a staple here. But together with Rutabaga? I NEED to try that.

[@BackyardChef]

Thank you. Love to Germany.Best, Rik

[@TheRickie41]

Humble and perfect for a small budget. And sooo delicious!

[@BackyardChef]

Thank you. Best, Rik

[@trishwest1809]

Proper quality, and a very lovely presentation on the plate. Must be delicious. Thank you

[@BackyardChef]

Thank you. Best, Rik

[@JeffM---]

That looks divine. I love the serving of it with the tin.

[@BackyardChef]

Thank you. Best, Rik

[@ZenonZolek]

Reminds me of Monday fry up from Sunday dinner/lunch. Thanks Rik

[@BackyardChef]

Agreed. Best, Rik

[@JohnSmith-qm6xx]

Why do I always feel hungry when I watch your show? Brilliant as usual, thank you.

[@BackyardChef]

Sorry! Thank You. Best, Rik

[@joniangelsrreal6262]

Watching a Master Chef Rik marathon ……🎉❤🎉

[@BackyardChef]

Thank you. Best, Rik

[@PadHicks]

Im pleased to have grown up on proper cooking like this! Only 29 but my mum was a great cook. So sad to see others my age who would look down on something like this and insist that British food is bland!

[@BackyardChef]

Thank you. Best, Rik

[@robertbeale2606]

I'm sitting here in North Carolina, USA, a southern boy from waaay back! I feel like im sitting in my neighbor's kitchen, each trying to out do each other's cooking! Anytime you find yourself in "the old north state" you let me know! We'll have us a cookin'!

[@BackyardChef]

That's an offer I would love to take up. Thank you. Best, Rik

[@wwsuwannee7993]

I once lived with a super health nut girl...constant exercise, every supplement on Earth, raw food fanatic etc. BUT...I quickly learned if I brought bacon home, I had to eat it immediately or hide it, otherwise I got none :) A few simple ingredients...another good one...thanks Rik.

[@BackyardChef]

You cant beat super fit healthy give me your bacon or else! Love it mate. Thanks for sharing. Best, Rik

[@laurelgaskill9805]

All your food looks so delicious, and I am sure it is! 15 years ago I had my gall bladder removed, and since then I have not been able to digest fats. It seems the most delicious foods have butter, bacon, cream, every form of dairy, and lots of meat marbling. I have given them all up, but love to watch the Backyard Chef cook them, and describe how wonderful they are. Thanks for the great entertainment. It is almost as great as actually tasting them. Yummmm!

[@BackyardChef]

Thank you. Best, Rik

[@sheilafoster6383]

I’m one of the few people that love Rutabeggar that’s what they call them in America ..especially with hot vinegar sauce .. my family was from Mississippi and North Carolina..But I was actually born in Washington DC do the World war Two resigned in Virginia most of my life but now I’m living in Maryland I have been collecting cookbooks since the 70s..Deep love for all foods and culture which I like about your channel.❤️

[@BackyardChef]

Thank you for sharing! I'm interested in your Hot vinegar sauce. Best, Rik

[@sheilafoster6383]

My dad many years ago would bring home a jar of hot cherry peppers. I’ve had a hard time finding the exact hot cherry peppers for years probably could order them from Amazon. Not sure, but when I go down the pickle aisle, I’m always looking for them…

[@sheilafoster6383]

My dad also used to grow a garden and make his own .he would grows hot peppers various types ..I will try to do some research

[@Fortepiano666]

I’m from NJ. My mom’s family is from Ireland. We call those turnips.

[@BackyardChef]

The name change is as confusinga s all those arguing about it. Its amazing! Best, Rik@@Fortepiano666

[@allanrjackson]

Awesome, thanks - I will be making that one myself :0)

[@BackyardChef]

Thank you. Best, Rik

[@carolewarner101]

Oh my... If I keep watching your videos I'm going to start gaining weight!

[@BackyardChef]

By watching or by cooking and eating? Thank you. Best, Rik

[@carolewarner101]

@@BackyardChef Both! 😅

[@archivegirl]

I love watching you cook. I imagine ancestors of mine doing it.

[@BackyardChef]

Thank you. Best, Rik

[@muncgrl]

My southern mama would make fried potatoes with onion in bacon grease, probably tastes similar, loved it. I also like rutabagas so will add some next time I make fried potatoes.

[@BackyardChef]

Sounds great! Thanks for sharing that - I LOVE "In bacon grease" it sounds so down to earth and tasty! Best, Rik

[@elisaastorino2881]

My 8th grade home ec teacher said to always save bacon grease and fry potatoes in it. ❤

[@IosuamacaMhadaidh]

Mmmmmmm. Looks tasty.

[@BackyardChef]

Thank you. Best, Rik

[@joelex7966]

That egg was perfect!

[@BackyardChef]

Thank you. Best, Rik

[@sharonpolak8410]

This looks really delicious!

[@BackyardChef]

Thank you. Best, Rik

[@woolymittens]

That is some fine eating! I'm in Canada and my family makes something 99% the same but instead of slicing the potatos and rutabaga (our name for swede) we cube them and boil them together as for mashed potatos becausE thats the difference between our recipes, we make a mash. While boiling the potatos and rutabaga (about a 50/50 mix up to 75/25 heavier on the rutabaga) gently fry off the bacon and onions over low heat till the onions are clear and bacon nicely cooked. When the potatoi/rutabaga combo is soft enough to mash, drain it, mash and stir in the onion/bacon combo. Season with salt and generous amounts of black pepper. Its a fantastic side with a pork roast, the two flavours absolutely love each other! Anmd if by some miracle theres any leftover the next morning, fried over with a blob of butter to put a crispy crust on it served with toast and good coffee is an awesome breakfast.

[@BackyardChef]

Thank for sharing. Best, Rick

[@joelex7966]

I had to look up Sweden.

[@hannahgallagher2289]

Thank you for explaining that Swede is the same as rutabaga lol I’m in the USA, I love listening to the accent and different words of our family across the pond! Every recipe I’ve tried is delicious!!! Thank you

[@BackyardChef]

You are welcome, Hannah. Thank you. Best, Rik

[@elisaastorino2881]

This reminds me of an old dish from the part of southern Italy where my family came from. It's basically onions, peppers and potatoes cooked the same way, i.e. no added liquid. A lot of people mix in beaten eggs and parmesan type cheese once everything is cooked through and crusty - that's the way we make it. Interesting how good old fashioned cooking is much the same all over!

[@BackyardChef]

Sounds great! Very similar to Frittata di Patate indeed. Best, Rik

[@elisaastorino2881]

​@@BackyardChefyes indeed, except cooked differently - just scramble the eggs into the vegetables instead of baking an omelette..

[@ScootyG]

used to always have this with Runner Beans when growing up.

[@BackyardChef]

Oh yes! love beans. Best, Rik

[@angelathomas9891]

Yum looks wonderful !

[@BackyardChef]

Thank you. Best, Rik

[@filipbruylant2021]

I love the other lever !!! Fantastic !!!!!! 😊😊

[@BackyardChef]

Thank you. Best, Rik

[@sheilafoster6383]

❤Totally enjoying the old foods of Britain probably would not find in any cookbook well done for keeping me interested.😊

[@BackyardChef]

Thank you. MMore to follow. Best, Rik

[@andysmith819]

Delicious!

[@BackyardChef]

😊 Thank you. Best, Rik

[@SuperJPQ]

Loving these simple classic recipes, awesome

[@BackyardChef]

Thank you. Best, Rik

[@NathanLJustice]

I'd certainly eat that!

[@BackyardChef]

Thank you. Best, Rik

[@allenbrown8158]

You had the money shot with the egg yolk Rik, tidy bit of grub Left over roast potatoes and parsnips would work for me as well, great idea there Rik , thanks again.

[@BackyardChef]

Hey, mate. This is fantastic the next morning reheated/fried like bubble and squeak. Thanks, Allen. Best, Rik

[@edg3048]

I am squealing with delight.... gotta buy some tins now

[@BackyardChef]

Thank you. Best, Rik

[@Zool21]

Please clarify the exact type of “bacon” you’re using. Thanks! Chef from NY asking…bacon for us is cured pork belly and swedes are rutabagas. Cheers!!! Def gonna make this.

[@BackyardChef]

Use anything, don't get hung up. If the chef is asking he can coo anything. Thank you. Best, Rik

[@AnnaSzczepanik-p4d]

Gosh I love this guy.Sir I surly enjoyed you cooking. Thank you for sharing.

[@BackyardChef]

Thanks for watching. Thank you. Best, Rik

[@henriettagoldsmith5056]

Oooops ❤. Happy valentine's day my friend.. Henrietta.,,❤

[@BackyardChef]

❤

[@kscptv]

A wee bit of parsley, chives or the tops of a green onion for the colour contrast and presentation.

[@BackyardChef]

Go for it, Lovely. Best, Rik

[@kscptv]

Definitely going to make this for breakfast.

[@BackyardChef]

Enjoy! best, Rik@@kscptv

[@kscptv]

@@BackyardChef cheers

[@AllanNeaves-qn3zr]

Hi ya Rick,what a great little recipe 😊 it seems based on " bubble&squeak " but with ideas above its station ❤ Sunday brunch treat this weekend for me and the wife. ( she'll ask for tomatoes and mushrooms) and why not😊 Keep 'em coming mate. Cheers Allan&Family

[@BackyardChef]

Hope you enjoy, Allan. Thank you. Best, Rik

[@lstanley3120]

Thank you so much for the history of the dish, I absolutely love your channel and your recipes are wonderful!!

[@BackyardChef]

Thank you. Best, Rik

[@patriciamorgan6545]

My grandmother used to make mashed potatoes with rutabaga (as we call it here) mixed in. Christmas dinner she'd make it both ways, with and without. Either way delicious. Very underutilized vegetable here in the States.

[@BackyardChef]

I agree. Thanks for sharing. Best, Rik

[@nornje]

A very nice gentleman 🙂And the food looks good too!

[@BackyardChef]

Thank you kindly. Best, Rik

[@chiccabay9911]

Those ingredients are just heaven on a plate.I felt like diving through the screen !

[@BackyardChef]

Thank you 😋I agree. You know, they are fantastic re fried the next morning. Just like old fashioned bubble and squeak, lovely. Best, Rik

[@grekiely6245]

Thanks. Aust here, with my Cornish heritage, I must try this.

[@BackyardChef]

Thank you. Best, Rik

[@gayehenley1550]

Getting a turnip and bacon tomorrow!

[@euphonyx3514]

Greetings from Dublin. That looks soooo tasty. Definitely trying that. Very much enjoying your videos on traditional regional foods Rik. Thanks so much

[@BackyardChef]

Love to Dublin a few years now since I was there. Thank you 😋 Best, Rik

[@kernow62]

Looks nice the way you did it. I might like to try it as it sounds really nice. In my Cornish family we did slightly different we cooked the bacon but not as much as you did, then we removed it, and cooked the onion. and removed it. We then placed a layer of potato, then turnip (swede) then bacon then onion and repeated it . the potato was cut thicker than the turnip because it cooks faster. We added a very small bit of boiling water from the kettle perhaps a tablespoon or two. Then cooked it to a sort of thick broth consistency. Served with bread and butter. The potatoes seem more mushy in your version and then you crisped it. It sounds lovely but Raw Fry gets it name because it looks amost uncooked, no crispy bits. Not normally served with an egg. Give it a try my way to as a hearty broth, it is lovely too.

[@BackyardChef]

Sounds amazing! Thanks for sharing. Will do. Best, Rik

[@tonyclifton265]

this is my new fave channel. i had no idea english cuisine had tasty recipes.

[@BackyardChef]

Thanks, Tony. Thank you. Best, Rik

[@michaelbratton3319]

That looked banging?like a cross between 'bubble and squeak' corned beef hash,bacon hotpot😮from a hungry BIGMICK IN THE UK 🇬🇧

[@BackyardChef]

Cheers, Mick - you just made me hungry. Best, Rik

[@gregorycole3511]

Love the idea of an individual serving using the cake tin

[@BackyardChef]

Posh nosh! Thank you. Best, Rik

[@Ralf-tt5ji]

A Swede watching this; Please, don't put me in there. And leave our outer skin, that's what we use for protection.

[@BackyardChef]

Ha ha ha. Love it. Best, Rik

[@AnnaGabli]

What is a swede?

[@Ralf-tt5ji]

@@AnnaGabli en.wikipedia.org/wiki/Rutabaga

[@lyndamills7348]

Yummy. Gosh that looks like good comfort food. I'm drooling.

[@BackyardChef]

Thank you. Best, Rik

[@glynluff2595]

Ah! I have drifted from cooking programs because they differed so much from country practise. Here is a man who understands British standard culture from years ago. Well done, this is the world I grew up in many years ago!

[@BackyardChef]

Thank you very much! Best, Rik

[@davebeech236]

Ooh, my word! My mouth is positively slavering at the thought!

[@BackyardChef]

Thank you 😋 Best, Rik

[@lazygardens]

Without the fancy tin part, althouygh people have been known to use various tin from canned goods, that is a "miner's fry" in parts of the USA. Because your Cornish miners were ALL OVER the world. Mining and frying things.

[@BackyardChef]

Thank for sharing - aye they travelled the world to mine. True professionals. Best, Rik

[@philwilson4167]

Looks so good! I think the swede is a must have. Not only adds a contrasting flavour but retains a bit more firmness compared to the potatoes, so it adds a nice contrasting texture as well. Also, your voice is so relaxing. I felt myself starting to doze off watching this 😂

[@BackyardChef]

Thank you. Best, Rik

[@topconker2909]

If you added beef rather than bacon it would be called a naked pasty.

[@BackyardChef]

Fantastic! Thank you for sharing. Best, Rik

[@kernow62]

make them as well, 'zackly the same.

[@onlyme219]

Looks fantastic, gonna give it a go next weekend

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@Mike_5]

Swedes are awkward Buggers much like some Cornish Folk but add a massive amount to the recipe (As do the good people of Cornwall to the wider UK)

[@BackyardChef]

Thanks for sharing, Mike. Best, Rik

[@stephensano9156]

That finished dish looks fabulous! Dare I say it looks better than corned beef hash. When I make this lovely dish I'll surely make it with the pie tin as it will most certainly impress my wife and kids! The egg fits perfectly atop the Raw Fry as well. Imagine folks in the US being served this at a restaurant or party. They'd be so impressed!

[@BackyardChef]

Thank you. Best, Rik

[@donner101]

Bacon stovies.

[@BackyardChef]

Yes please. Best, Rik

[@ninimoulder366]

THANKS FOR THE GREAT 💡 IDEA. 😊

[@BackyardChef]

Thank you. Best, Rik

[@The_Scouts_Code]

bet it tastes great, and the chef seems like a nice guy, too!

[@BackyardChef]

Not sure about the chef - yes it does! Thank you. Best, Rik

[@angel8fingers]

New sub! The recipe sounds great, and how much effort you put into the description down below really sold me brother! Good food, good content; good job!

[@BackyardChef]

Thanks for the sub! Thank you. Best, Rik

[@PeachTristan]

Bravo! I also like how when you taste your food it is still hot. That's not often the case with TV chefs.

[@BackyardChef]

Thank you. Best, Rik

[@hannahaprent233]

I made this dish this evening served with a salad of carrots, cabbage and lettuce. It was DELICIOUS! The only change was I used turkey bacon.😋

[@BackyardChef]

Glad you enjoyed it! Turkey bacon is a good choice. Thank You. Best, Rik

[@jiniefox6126]

That looks like fantastic comfort food. Yumm. I am going to try this one.❤

[@BackyardChef]

Thank you. Best, Rik

[@faronsteele8754]

I just love runny yokes in your resipys... It makes me want to make some now

[@BackyardChef]

Thank you. Best, Rik

[@tonyclifton265]

15:17 the joy on his face when he finally digs in lol

[@BackyardChef]

Thank you. Best, Rik

[@genghissu1185]

Drooling already! 👍

[@BackyardChef]

A good sign! Best, Rik

[@chrislyman37]

Thank you very much! What a thing of beauty.

[@BackyardChef]

Thank you. Best, Rik

[@kimquinn7728]

That extra step that many wouldnt bother with is what takes it to the next level. It is a great thing to, once in awhile, go beyond the norm. Thank you for showing this step. I dont have a little lose bottom tin like that, can i put it in an oven safe serving size dish andvrun under the broiler before topping with the egg?

[@BackyardChef]

Thank you. Best, Rik

[@stacierichardson4475]

Wowza, so yummy! Thanks Rik!👍😁

[@BackyardChef]

Thank you. Best, Rik

[@GordiansKnotHere]

One recipe more awesome than the next... It must be the Scot-Welsh side of my family calling to me... Thank You for these recipes!

[@BackyardChef]

Thank you. Best, Rik

[@johncourtneidge]

Lovely! Ps I loved your trick of using an inverted pastry cutter in which to fry your egg.

[@BackyardChef]

Thank you! 😊 Best, Rik

[@julieannsheridan6438]

That would be delicious using corned beef! I’m going to try this

[@BackyardChef]

Yess, great idea. Thank you. Best, Rik