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To our adventure guides and new friends! Thank you for the best holiday we have experienced ever. We had a 'WHALE' of a time....
- Dennis & Lori
Thank you very much for your kind welcome, hospitality and words of advice of where to visit. We appreciated everything- great room!...
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Hi, I'm Mya & I am 6 years old. I liked it when me & my mom got lost in the canoe. It was cool and when a bird came an inch...
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Ron and I came to Victoria mostly to escape the south Louisiana heat, but found our new favorite vacation spot and incredible view....
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Dieter + Co., I would like to thanks you for a wonderful 25th Wedding Anniversary Vacation. The room and location are so beautiful,...
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Thanks so much for making our vacation stay "home away from home". Everything was wonderful! From every breakfast, to every...
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Thank you so much ! This place is beautiful and we will come back again as we are local to Victoria. Thank you 
- Rob, Mel & Geneva
Had a lovely stay, we're sorry it was so short, but we will be sure to come back for a longer stay.
- Joan and Rob
Splendid room with boundless views of wildlife, forest and the sea & lagoon. Wonderful starting point to breathtaking vistas like...
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Sunshine, gardens, beach hikes and seafood! What a great vacation ! Birds of a Feather was the perfect base for our excursions. Thank...
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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.