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What a great place ! We had a wonderful time spending the night here. We will be back with our kids one day. Thanks again ! 
- Jeff & Lindsay
Nach einer dreiwoechigen Reise durch Alberta und BC machten wir unsere letzte Station bei Birds of a Feather. Wir wollten etwas zur...
- Conni and Gerald
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
To our adventure guides and new friends! Thank you for the best holiday we have experienced ever. We had a 'WHALE' of a time....
- Dennis & Lori
We've enjoyed your beautiful home and your warm hospitality! Thank you for the scrumptious breakfasts. I especially enjoyed hearing...
- Wayland & Sandy
Thank you very much. We had a very relaxing time just what we needed, sleep, hot tub, sleep & great breakfast. Thanks again.
- Eric & Rose
We had a great time enhanced by wonderful weather. Very impressive accommodation and breakfasts!
- Kay and Tony Freeman
Absolutely enjoyed our stay! Thanks so much for your hospitality. Already planning our next trip.
- Dave and Megan
Thank you for such a beautiful space, we loved the view, the birds, and the "idea" of Kayaking. (Rain and coolness kept us sitting...
- Barb and Doug Bruce
What a beautiful place! This stay far exceeded our expectations. The only complaint we have is that we were only able to stay for...
- The Graneks

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.