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We enjoyed our stay here.  Enjoyed the delicious breakfast. Thanks!  We look forward to returning sometime :)
- Brad and Pat
Wonderful! Thank you so very much for having us! Birds of a Feather was the PERFECT place for us to spend our honeymoon! We enjoyed...
- Dawn & Ryan Rederson
We really wished to stay longer in your Honeymoon Suite. The stunning view, the beautiful sunrise in the morning, the fireplace, the...
- Sean & Tanja
We are coming back! Love the quiet, peaceful refuge from busy life. Definitely walk to the castle through the old growth forest. Then...
- Melanie and Kelly Morstad
Staying here was amazing, so sad to be leaving! Everything was perfect!  
- Jan and Marcus
Travelled from Houston and WOW ! Canada is amazing ! You guys made the trip even better with your hospitality and lovely breakfasts !...
- The Richey's
Great breakfast. I loved the salmon, eggs benedict and hot tub! Nice view and wild life are abundant. Would love to come again next...
- Angie, Dominic & Bethany
Thanks for the wonderful visit. Your warmth and kindness were appreciated. Mike and I love the beauty of nature and have thoroughly...
- Mike & Janis
A wonderful stay. Watching the sunrise over the lagoon with the early morning birds sounds was unforgettable. A lovely setting with...
Such a beautiful place. Dieter and Paphada are so welcoming & helpful. Fabulous breakfast. Wonderful location, beautiful views...
- CLAIRE & ANDREW

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.