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We love it here so much! Sad to go... The B&B is beautiful and you guys are the best! We felt completely at home at your...
- Clint, Ashley, Quentyn (6 yr) & Aurora (8 months)
What a relaxing day on the dock !! Riding the kayaks out was so much fun and a wonderful break from "touring" and "sightseeing." The...
- Jill, Scott and Carly
A very enjoyable stay. We had intended to go in to downtown Victoria on Tuesday but spent the whole day here in this area. We watched...
- David & Ruth
The staff and facility are incredible. Really enjoyed our stay. Many thanks & love. Greatly appreciate finding this gem....! The...
- Dave
Very comfortable place to stay. Love the sunrise and I slept very well. Thank you.
- Arthur and Kathleen
Loved our stay at Birds of a Feather. Nice and peaceful here. Breakfasts were delicious and very accomodating with my daughter's...
- Linda, Tom and family
Truly this was an unforgettable stay. I was here in 2004 before the renovations. What a fantastic job! As before, the hospitality was...
- Ryan and Sue
Such a lovely property, and the room is so comfy ! I enjoyed some early morning birding and wildlife around the lagoon. The kids had a...
- Kris, Alex, Rianna & Ito
Thank you for a great "connection" with the beauties of the universe- the view, the ocean, forest, great food and good conversation....
- DR Leib L
Our stay here has been beyond incredible! We have had such a lovely week in Vancouver and Victoria, but our stay here at Birds of a...
- Denise and David

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.