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We both really enjoyed our stay! Thank you very much for the amazing room and for the delicious breakfasts. We would love to come back...
- Braeden & Melissa
Dieter, Paphada and Debbie Thank you for your hospitality. It has been a pleasant experience and allowed us to see a whole new side of...
- Debra
What a wonderful stay and wish we could have stayed longer. The breakfast was excellent. We enjoyed the canoe and hot tub. The...
- Laura and Matt
Thank you so much for letting me put my bike in the garage yesterday! Even though we only had the room today!!! I so appreciate your...
- Marielle and Tanya
This place is a true piece of paradise. Our second visit was an absolute pleasure. Can't wait to come back.
- Casey, Shadiah, Aveya & Kelson
You really have a piece of pardise here. Thank you for your hospitality and wonderful breakfasts - every day something new to try....
- Goska and Anolwei
Your place was absolutely fabulous. The kayaks and the wonderful bike trails were an added bonus to a wonderful week on Vancouver...
- Bob and Heidi
Returned to Birds of a Feather for a second stay after 11 years of absence. Still the best B&B anywhere ! Weather perfect for...
- David & Katie
Georgeous location, views and facilities. Thanks for an unforgettable stay ! 
- Dayna
Thank you so much for your hospitality and friendly advice. This was our first time staying in a B&B. You made us feel right at...
- Ken & Tammy

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.