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

Thank you for your hospitality. We had a wonderful time. The rooms are outstanding! Well done. Thanks Dieter and Annette for...
- Leonard and Terry
What a fantastic place to be! We are so glad we found this gorgeous B&B. It is comfy like home, yet so elegant and serene. Thank...
- Dwayne and Trudy Henley
The staff and facility are incredible. Really enjoyed our stay. Many thanks & love. Greatly appreciate finding this gem....! The...
- Dave
We had a great time enhanced by wonderful weather. Very impressive accommodation and breakfasts!
- Kay and Tony Freeman
Beautiful Spot.  Blissful Sleep.  So peaceful. We had lots of fun - thank you for the lovely stay.  
- The Hands Family
It was our first time here and well worth the visit! We will be back again. Everything from the B&B to the view and company was...
- Shelly and Barry
Bliss ! Pure Bliss ! Thank you for your gracious hospitality. We enjoyed our private “birding tour”, arranged seamlessly at the 11th...
- Hynne & Dane
Thank you - room very clean so many special touches.  Wish we could stay longer.  Will definitely recommend your beautiful place. ...
- Lyle & Lorraine
A lovely place. Thanks for the warm welcome - and especially that of Montgomery and Emily.
- Ruth & Ken
Ron and I came to Victoria mostly to escape the south Louisiana heat, but found our new favorite vacation spot and incredible view....
- Meg & Ron

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.