250-391-8889
1-800-730-4790

What a lovely place this is and incredible food!  Thanks somuch for all the wonderful information.  We will send our friends from the...
- Loriann and Greg Roberts
In June we were married 25 years and planned to celebrate the occasion at Birds of a Feather. The day before we were to leave home...
- Diane & Gary
What a lovely place for sisters and daughters to spend time together!  We loved the homey-ness comfy feeling, and the fresh out of the...
Much thanks for your beautiful B&B. We really enjoyed our stay. The use of the boats was an added bonus. Having two rooms side by...
- The Gamroths
Wonderful quick stay. Dieter was very helpful in planning activities. Ideal setting. We could not have asked for a better place. We...
- The Fischel Family
'Thank you so much for making our "second honeymoon" (25th Anniversary) so memorable. When my daughter Ainsley and I were here 2 years...
- Linda & Allen
What a great view to wake up to. Fantastic place to spend my 15th birthday. I hope to come back here again. Thank you. P.S. Wonderful...
- Lou
Hi B&B, this is our first time visiting Vancouver Island. So far, this is such an amazing place! Thank you very much for the warm...
- Family Park
Thank you for the warm hospitality and delicious breakfasts !! Thank you also for the upgrade I really appreciated that offer as this...
- Sue
Wow, it's beautiful!  My English is not good.  Ach,ich möchte auch so gerne einmal nach Kanada,besonders nach Prince George!  Allein...
- Judith

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.