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What an amazing location! It was wonderful to be able to row out on to the lagoon, and sit on the swing to enjoy the view and the...
- Ann, Steve, Danielle
Thank you for your hospitality - waffles with ice cream - how unique and delicious!  
- Frank & Dianne
Thanks for the wonderful treat & we enjoyed staying here. The room has its own character not like a hotel and is very cozy. Just a...
- Louis & Hyun
Thank you so much ! This place is beautiful and we will come back again as we are local to Victoria. Thank you 
- Rob, Mel & Geneva
Lovely spot to relax- should have booked for longer in this room. Such a beautiful room and scenery- look forward to coming here again...
- Rita and Grant
We will always remember our lovely visit here at Birds of a Feather. The hosts Dieter and Ashley were wonderful - just the right...
- Susan, Olivia and Samantha Schumacher
Thank you so much for one of the most fabulous nights I've had in a long time. Your location is beautiful, your rooms are amazing...
- Debbie Stirling
Many thanks for a touch of home in a spectacular setting with the amenities of a first-rate inn.  Highly recommended.
- Josephine and Earl
Lovely spot and convenient for all area. Dieter very helpful. Thank you so much !
- Dan & Alice
This is a great place to relax and enjoy after a busy day in the city. I'm just sorry we had most of our time planned for us due to...
- Donna and Terry

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.