250-391-8889
1-800-730-4790

As I pursue my Master of Arts in Professional Communication, my schedule of studies at Royal Roads University includes two annual on-...
- Joanne Hogan
The staff and facility are incredible. Really enjoyed our stay. Many thanks & love. Greatly appreciate finding this gem....! The...
- Dave
We had a great time here, it's so beautiful. Thanks for your warm hospitality. See you again.
- Marie & Jim
Wonderful accommodations. We enjoyed our pre-breakfast canoe ride. Thank you!
- Bob, Patty and Stu
Beautiful, peaceful scenery. Enjoyed the special room very much ! Breakfast was very good ! We are very glad we found "Birds of a...
- Sonja & Bob
What a peaceful & perfect retreat for us. The setting is wonderful and we couldn't ask for better hosts. Makes it very tempting to...
- Stephanie & Dave
My wife and I very much enjoyed our stay here at the B&B. The room was amazing, and the friendly service was even better. Thank...
- Jarret and Sarah
What a beautiful piece of paradise! The Ridley's could not have chosen a more comfy lodging for us and we enjoyed it tremendously!...
- Lloyd and Rosemary Bolton
Such a lovely property, and the room is so comfy ! I enjoyed some early morning birding and wildlife around the lagoon. The kids had a...
- Kris, Alex, Rianna & Ito
We enjoyed our nights in your cozy "Bird's Nest." Thank you for the delicious breakfasts and warm hospitality. Vancouver Island is...
- Penny & Chuck

White Peaks on Toast

BOOK DIRECT - Best Price

Separate eggs, saving the yolks in one half of the shell. The shell may be supported in a cup or dish.

Add salt to the whites, a scant 1/8 tsp. per white. Beat the whites until stiff and glossy. Pile the whites on rounds or squares of toast placed on a cookie sheet. Make a hollow in each with the back of a spoon. Drop an egg yolk into each hollow. Bake in a hot oven 400 degrees F until whites are lightly browned, 8 to 10 minutes. Serve at once with bacon or sausage on the side.