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We had the BEST stay & are sad to leave :( - This will be on our go to list the next time we come this way! Thanks for everything.
- JANICE
We had a wonderful stay, and we hope to come back in the future. 
- Lindsay and Carter
Such good place to stay! Wonderful meal and view. Will introduce more friends to come.
- Yagun and Emi
Came here for my mother's 55th birthday. I was pleasantly surprised by the private, at home atmosphere. Your dog is hysterical and...
- Guest
Dear Annette, Dieter, Emily and Montgomery - It's always nice to make new friends.
- Song & Randy
Had a wonderful stay at Birds of a Feather. What a beautiful spot. Watching sunrise from the balcony was amazing. Thanks Toby for a...
- Jamie and Cody
Very nice, relaxing and friendly atmosphere. Love to come back. Thanks.
Thanks very much for a great, casual, relaxing, and beautiful stay! I’ll recommend it. Enjoy the sun and your summer.
- Marilyn Anderson
I love Butchart gardens and miss it a lot
- Melissa
Our stay was pleasant and relaxing. Walking along the spit this morning with the calm waters and lapping waves provided a welcome...
- Darcy and Sara

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.