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No idea why we haven't stayed here before now!! Absolutely wonderful! Truly a great retreat within our community that lets you unwind...
- Bethney and Conrad
My husband and I came up for a relaxing long weekend before the birth of our first child. It was absolutely perfect. We’d never been...
- Sarah and Keith
What a fantastic way to end our 2nd honeymoon! This was the perfect place to celebrate our 25th wedding anniversary. The beauty of...
- Frank and Victoria Flaws
Holly stay, great attention to detail, can enjoyed thaï facial. Have grace
- Terry & Colleen
We loved our stay, especially the comfortable bed and relaxing view. It was rainy and still cold but still enjoyed hanging around...
- Marybeth, Tito, Crissy, Isabelle & Gabriel Nogoy
This stay has been amazing, thank you for the muffins! Those I will forever be craving.
Wonderful place. Quiet, peaceful & serene. Delicious breakfasts, clean comfortable rooms, gorgeous weather & views. Very...
- Sue & friends
Our home is Woodland Hills, California and this has been a wonderful getaway with a peacful, welcoming and friendly stay @ "Birds of...
- Bernardo, Alisa, Veronica
Thanks for the wonderful hospitality, we had a great time! This was our first time experiencing a B&B, and it was a memorable one...
- Frederick Roberts
Thanks so much! Everything was wonderful.
- Doug & Veneta

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.