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We travelled by bicycle from Tswassen to arrive in an oasis with every ammenity possible. My reluctance to travel off the beaten track...
- Janis and Harry
Beautiful views and a beautiful stay! Muffins were fantastic! And the sheets smell very clean as well as the rest of the place! Thank...
- Janice
Our stay was pleasant and relaxing. Walking along the spit this morning with the calm waters and lapping waves provided a welcome...
- Darcy and Sara
Thank you for such a beautiful space, we loved the view, the birds, and the "idea" of Kayaking. (Rain and coolness kept us sitting...
- Barb and Doug Bruce
Thanks for the wonderful visit. Your warmth and kindness were appreciated. Mike and I love the beauty of nature and have thoroughly...
- Mike & Janis
What a great place to have a weekend getaway. Homey and super views and amenities. Great people and a super room.
- Ariel and Shaun
Had a beautiful Honeymoon stay at Birds of a Feather, georgous views & wonderful people. Thank you very much we will be back (...
- Adam & Cambie Riley
Thank you Dieter for making our stay and our marriage ceremony very special. We will cherish our memories we've made here. We look...
- Marty & Bobbi Lambert
The stay has once again been fabulous. We enjoyed everything! You went above and beyond and we shall return when the new addition is...
- Joe & Bernadette Feiten
My 5-year old son and I only got to stay 2 full days , but it was enough time to canoe and paddle-boat around the lagoon, play in the...
- Elaine

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.