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Beautiful place. Our 3 nights stay here helped us recharge, and recuperate from the loss of our little angel. Thank you so much!
- Jason, Joanne, Julia and baby Jacob
We've had a fantastic time. What a beautiful setting. Going out on the canoes was a wonderful new experience - and the osprey flying...
- Sue & Steve
What a great visit in your home! My Grandma and I enjoyed eating Ice Cream and doing Yoga in the morning next to the fire place.
- Grandma and I
Love people here, accommodations here, breakfast here. Look forward to being back.
- Michael & Cythia
I've wanted to stay here for the last 3 years....finally my dream came true!! What a beautiful location, room and view!  Thank you for...
- Jerine, Adeline Coetzee and Adeline Mimaar
We had a wonderful stay - just too short. We did all the tourist things… Gardens, tea at the Empress, etc. Your beautiful cat...
- John and Judi Hill
We enjoyed our nights in your cozy "Bird's Nest." Thank you for the delicious breakfasts and warm hospitality. Vancouver Island is...
- Penny & Chuck
A nice calm refuge on the water. Perfect start for the holiday. Thanks! 
- Scott
As avid birders and nature lovers, we could not have picked a better, more ideal setting for our wedding and honeymoon. We have loved...
- Kurt & Kristin
Tami was right ... this is a great place to stay! We have had a wonderful time here !!!. We so enjoyed the canoe. Thanks for all the "...
- Jack & Marilyn

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.