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It doesn't get much better than this! Your hospitality was great and we enjoyed our stay immensely. To top off the beautiful scenery...
- Susan & Charles Cottone
What a slice of Heaven! The peace and relaxation are relentless. It will certainly take us much longer to wind back up into our...
- Robert & Kimberly Sterling
Tastefully done, Birds of a Feather B&B is my new home. Shower was a plus, view is to die for, breakfast was delicious. Debbie is...
Thank you for the restful spot in a corner of paradise. Everything you recommended was lovely... dinner at My chose cafe, the Hatley...
- Matt, Kendra and Elizabeth
Thank you for your hospitality. The location is perfect for having access to the city but still close to the water and seren...
- Jo Ann
This was the last stop on our Honeymoon trip and it was wonderful. The room was lovely and the view was incredible! We enjoyed sitting...
- Eric and Marissa
The ocean view, the birds were really beautiful. We also did a canoe trip while here, thanks for the possibility. If we are another...
- Danilo & Anja
A wonderful stay - good restaurant advice - beautiful quilts!
- Lilliana
Such a lovely place ! Thank you for the wonderful hospitality. 
Had a wonderful stay at Birds of a Feather. What a beautiful spot. Watching sunrise from the balcony was amazing. Thanks Toby for a...
- Jamie and Cody

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.