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We had a great time enhanced by wonderful weather. Very impressive accommodation and breakfasts!
- Kay and Tony Freeman
We had a wonderful stay. The room has such a beautiful view over the bay. With the weather a little chilly we enjoyed having the...
- Sue and Doug Weston
Thank you for the wonderful hospitality. Family room #3 was perfect. We enjoyed the comfortable beds, the warm fireplace, cozy...
- Barbara & Courtney and Lee & Frank
Great Place! We celebrated our 8th anniversary relaxing over this beautiful lagoon and taking in the magnificent city of Victoria,...
- Micheal Domjan and Debrah Stote
I am having so much fun! Thank you so much for letting us use the life jackets and the kayaks. The beds are great. Victoria is...
- Alexa (age 8)
Thank you for the lovely stay. Beautiful, peaceful and great breakfast. 
Ron and I came to Victoria mostly to escape the south Louisiana heat, but found our new favorite vacation spot and incredible view....
- Meg and Ron
Great place to stay, beautiful views and perfect breakfast! Thank you/ Danke
- Holge, Sylke & Rebecca
We have had a wonderful time. Great place & setting. Who could want for a better back garden? Many thanks.
- Carlo & Julia
Though 36 years beyond our honeymoon the suite had an outstanding view and very romantic. We spent a lovely sunny morning canoeing to...
- Marg and Steve

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.