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Thank you God for a wonderful time ! "If there have slippers should better"., my BF says !
- Jun
This was our first time staying in a B&B. You made the whole experience wonderful and set a very high standard for any other B...
- Nathan & Valerie Johnson
Enjoyed our getaway for a night in Victoria from the business of the loved mainland! Love the peace, calm and the lagoon. Amazing stay...
- Joseph & Gina
Dear Dieter and Paphada, Thank you for your hospitality and kindness during my return to Victoria.My time reconnecting with family...
- Carol Rashleigh-Berry
One night is not enough! Great place to wake up and to watch the sun set. I will spread the word about this little piece of heaven.
- WENDY
What an awesome place, You are truly blessed to have a "bit of paradise" to share with lucky visitors such as "us". Your hospitality...
- Lianne Maitland and Carole Hommersen
Bliss ! Pure Bliss ! Thank you for your gracious hospitality. We enjoyed our private “birding tour”, arranged seamlessly at the 11th...
- Hynne & Dane
Great room, lovely view, we saw a seal and a eagle fly by early this morning. really great, would love to stay again. Thanks for the 2...
- Myra
Many thanks for allowing me to enjoy a haven of peace and tranquility. Ashley, you are a very perceptive and beautiful young woman...
- Patricia Lawrence
Thanks so much for a wonderful visit. Katie really enjoyed the boat ride. I'm sure we'll be back to experience your fantastic...
- James, Sara & Katie

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.