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A very enjoyable stay. We had intended to go in to downtown Victoria on Tuesday but spent the whole day here in this area. We watched...
- David & Ruth
Had a wonderful time here in Victoria. We came for my fathers 91st Birthday. We truly enjoyed the room spaceous warm and an amazing...
- Peter & Claudette
Eleven months later and we had returned for more glorious Vancouver Island experiences, not the least of which is a stay at Birds of a...
- Rolland and Rachel Weilberg
I love Butchart gardens and miss it a lot
- Melissa
Thank you so much for hosting our family for our beautiful wedding. Yesterday we celebrated the best day of our lives, we will forever...
- Lauren & Peter
Thank you so much for these two days, your hospitality was great. I am leaving Canada with many fond memories that I will treasure...
- Joan Oram
Thank you Dieter and Annette very much for a relaxing weekend. Chuck and I were celebrating our 33rd wedding anniversary. The Fancy...
- Chuck & Colleen
Great Place!! First time for both of us in a B&B. Nice experience. We'll definitely be back!
- Laura and Murray
What a great place ! We had a wonderful time spending the night here. We will be back with our kids one day. Thanks again ! 
- Jeff & Lindsay
Victoria welcomed us off the ferry with a pleasant beautiful day. We saw all the beautiful countryside as we approached Birds of a...
- Teresa & Owen

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.