250-858-7308
1-800-730-4790

Lovely place. Only one night but nice breakfast, cozy room. Thanks.
- Connie
This was a great B&B experience. Very peaceful and relaxing. The view is awesome, thanks, Dieter, for being such a good host and...
- Lewis and Marilyn
We had a wonderful 2 nights stay (&wished we had booked 3 or 4 instead!), thank you for your hospitality. Everyone has been so...
- Colleen & Keny
We had a lovely time! Beautiful room ad view. We so enjoyed bird watching, canoeing, and relaxing in this calm space. Great breakfasts...
- Sara and Chris Cline
Thanks so much for the amazing stay! The property and room is beautiful. We had a lot of fun canoeing and kayaking and exploring. The...
- Jared & Jen & Aurea
Merci beaucoup pour votre accueil chaleureux et votre gentillesse. Votre maison est tres agréable dans un endroit magnifique. Taco...
- Jacqueline, Albert, Cyrille, Caroline et Jade
You have a VERY beautiful place here. We really enjoyed our stay. Thank you for all the good advice about the castle and the...
- Tracy & Tim
Beautiful & Relaxing - Just what our family needed - Animals were very entertaining!
- Oakey Family
Our first Bed & Breakfast experience. Absolutely amazing, so blissful and relaxing. 
- Casey, Shadiah & Aveya
This place is amazin! My wife and I booked last minute for a place to stay while visiting the family, who all travelled to be here and...
- John and Joanna

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.