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We were pleased with the terrific Bed and Breakfast stay we enjoyed in your home. You have given great attention to the most minute...
- Marlene and Pat
Great place to sty! We enjoyed every minute. It is a picturesque setting. We appreciated your great hospitality. Our best to you!  
- Denise & Marilyn
What a wonderful calm from the chaos of moving. We loved the idea of cows and sheep next door, beautiful scenery and welcoming pets...
- Bruce & Linda
Thank you for everything ! We had a great time. 
- Tomoko, Mio & Mii
Beautiful spot to escape and enjoy! Lovely views and friendly people. Will be back again one day. 
- The Brains
Dieter & Paphada,  We had an incredible stay here in Victoria and at Birds of a Feather. You are both so kind and welcoming, we...
- Jennifer, Ricardo & Natalie
Idyllic place to stay -  wish we were here longer to make use of the facilities and see everyhting. You have been very helpful -...
- John
Viewing goslings with spotting scope - goosegander and swans - tracked herons and were visited by hummingbirds.  Mt Baker is visible...
- Jonathon and Sherry
We enjoyed our nights in your cozy "Bird's Nest." Thank you for the delicious breakfasts and warm hospitality. Vancouver Island is...
- Penny & Chuck
Thank you, Dieter, for a wonderful stay. We absolutely loved Birds of a Feather and will recommend to all. Thanks also for the...
- Dianne & Stephen

Baked Eggs in Cheesy Wild Rice

BOOK DIRECT - Best Price

1/4 cup butter
1 cup sliced fresh mushrooms
1/2 to 3/4 cup chopped green pepper or celery
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon white pepper
2 cups half-and-half
1 cup shredded Swiss cheese
4 cups wild rice (about 1 cup uncooked)
8 eggs
Add onion if desired

To make cheese sauce: Melt butter in skillet. Sauté mushrooms, green pepper or celery for 3 to 4 minutes. sprinkle in flour, salt and pepper. Cook, stirring, until well blended. Slowly stir in cream, cooking and stirring constantly, until mixture begins to thicken. Stir in cheese. Cook, stirring constantly, until cheese melts. Remove from heat. To make casserole: Stir half of cheese sauce into cooked rice. Spread rice mixture in buttered shallow 7 by 11-inch casserole. Make 8 indentations in rice. Spread spoonful of remaining cheese in each indentation. Break 1 egg into each indentation. Bake, uncovered, in 350-degree oven for 20 to 25 minutes, or until eggs are cooked as desired. Testing results: Yes, a 7 by 11-inch pan seems small, but the secret to success is adequate depth. The wild rice has to be piled high to accept wells deep enough to contain sauce and eggs. Otherwise, egg white covers the entire top of the pan and baked to an elastic sheet.
Buzz Schultz of the Finish Heritage Homestead in Embarrass, MN, says this is a favorite of overnight B&B guests. Add a little onion, he suggests. After making it as listed above, I agree. Freshly ground pepper and a touch of salt atop the eggs are essential, too. Be sure to butter the baking pan thoroughly. Mine is still soaking in my kitchen; just an overnight bath didn't loosen baked-on cheese and egg. Makes 8 servings.