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We extended our vacation to Seattle with a few nights in Victoria and are so glad we did! We spent most of our time exploring...
- Chrissy and Peter
We rode the bikes through the University and the Galloping Goose. We headed towards Sooke for 10 kms. It was a beautiful day and a...
- Doug & Janet
We stayed as a little "getaway" from Vancouver. The view is absolutely breathtaking and your clean and comfortable room was to exceed...
- Lia and Bart
This is my second visit here and I am so excited and happy!! I wanted my family to see this place and meet you. They are absolutely...
- Viviana & Family
Great Place!! First time for both of us in a B&B. Nice experience. We'll definitely be back!
- Laura & Murray
Thank you for the beautiful stay. We should recommend to our friends when they come to Vancouver Island. Maybe we come to Canada and...
- Van Roojen Family
Our last stay on our way back to Tennessee. A great experience and a wonderful time.
- Susan and Dillard
We are locals from Victoria & were very lucky to stay here away from our home & anything which could distract us from being...
- HAMID & MICHELIA
Here for my convocation at RRU. What a great place to be ! Weather was perfect, views are fantastic, company is amazing. Wish we could...
- The De Leebeecks
Even though we only stayed one night, we were so comfortable and refreshed ... we'll stay longer next time. I can't wait for breakfast...
- Lynda & John

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.