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We enjoyed our stay so much. Many thanks for your help in "guiding' us around Victoria. We'll also never forget our day at Port...
- Safar and Madeline
Such tranquility and comfort much appreciated. Very nice B&B. Food was top notch.
- Yves
You gave us a beautiful spot to have a perfect wedding ! Thank you so very much !
- Christina & Jeff
Dieter, among your many gifts and talents, hospitality reigns! Thank you for your sensitivity to your guests' needs. You know the...
- Burnell & Paula
Wonderful stay booked for 2 nights stayed for 5. So well looked after, amazing.
- Roger & Pam
Thank you for the great experience, beautiful room and yummy breakfast. This place is a relaxation destination itself, no need to...
- Chelsea
Thank you so much for such a wonderful stay! Everything was amazing! I had the best 2 sleeps of my life - it's so peaceful here! The...
- Angela & Vivian
What a beautiful spot to stay during our time in Victoria. Wathcing the birds and the hot tub were the highlights.  The room was...
- Henrie, Christine and Bella
Thank you for an excellent place, time and hospitality. Thanks again and God bless.
- Betty
Thank you for a relaxing stay. Hot tub was a great way to end our day. Your suggestions of what to see in Victoria were great. Good...
- Joyce and Eileen

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.