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  Breakfast Menu and Recipes
dot Birds of a Feather Oceanfront Bed and Breakfast & Vacation Rental
Eggs Benedict


Water 1/2 cup distilled vinegar, divided 12 large eggs 1 tablespoon unsalted butter 12 slices Canadian bacon 6 plain English muffins, split HOLLANDAISE SAUCE, recipe follows 1 tablespoon finely chopped fresh chives or finely chopped fresh flat-leaf parsley leaves


Pour enough water into 2 large skillets to reach a depth of about 3 inches, and divide the vinegar between them. Bring both skillets to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.

While the eggs are poaching, melt the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about a minute on each side.

To serve, toast the English muffin halves and divide them among 6 warmed plates. Top each half with a slice of Canadian bacon, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the chives. Serve immediately.

Hollandaise Sauce 1 1/3 cup unsalted butter 2 large egg yolks 2 tablespoons cold water 1 tablespoon strained freshly squeezed lemon juice, plus more as needed 1 teaspoon kosher salt Freshly ground white pepper or a pinch of cayenne pepper

In a medium pan, completely melt the butter over medium-low heat. Remove from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter. Carefully ladle or pour the clear golden butter into a container with a pouring spout. Take care not to add the milky solids and watery liquid at the bottom of the saucepan. Set the butter aside in a warm spot.

Pour enough water into a medium saucepan to reach a depth of about 2 inches. Bring to a gentle simmer over medium heat.

In a medium heatproof bowl, combine the egg yolks and the cold water. Whisk until the yolks are light and frothy. Place the bowl over the saucepan of simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble, or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly.

Remove the saucepan from the heat and set the bowl over the hot water. Slowly drizzle the butter into the eggs while whisking constantly. Whisk in the lemon juice, salt, and pepper, to taste. (If the sauce is very thick, add a few drops of warm water to adjust the consistency so it is creamy and light.) Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot water, for about 30 minutes or in a warmed thermos for about an hour.

Yield: about 1 1/2 cups

Strawberry Stuffed French Toast

8 cups thinly sliced fresh strawberries 1 cup sugar 1 T. lemon juice 4 oz. fat free cream cheese, softened 3 T. pecans, chopped 1 loaf French bread 6 eggs 1/3 cup skim milk 1/4 t. cinnamon 1/4 t. salt 1/2 t. vanilla butter for frying

Mix sliced strawberries, sugar and lemon juice. Microwave on high for 6 minutes, stirring every 2 minutes. With slotted spoon, take out 1/4 cup reserved strawberries, cream cheese and pecans. Slice bread 2 inches thick. Slice a pocket in center of each piece. spread about 1 T. of the cream cheese mixture inside each pocket. Mix eggs, milk, cinnamon, salt and vanilla. Dip bread slices in the mixture and let soak. Spray pan with cooking spray and Fry until both sides are golden brown. Serve with real maple syrup. Makes 6 servings.

Local Strawberries, Blueberries, Raspberries, Blackberries

From late May though mid September we are always in step with our local berry season. We go direct to local organic farms to gather strawberries, blueberries and raspberries and a 2nd harvest of strawberries. Blackberries are picked right here at the end of our road,

Gluten Free Pancakes and Waffles

This gluten-free blueberry (or any other fruit) pancake or waffle recipe is loaded with one of nature's richest sources of antioxidants- and they taste great. Two 6-inch pancakes supply one daily serving of fresh fruits- a healthy and delicious way to start your gluten-free day. Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Yield: 6 to 8 pancakes

Ingredients: ? 1 1/2 cups fresh blueberries ? 4 tablespoons softened butter ? 2 eggs ? 2 tablespoons sugar ? 2 1/2 cups all purpose gluten-free flour blend ? 2 teaspoons GF baking powder ? 1/2 teaspoon baking soda ? 1/4 teaspoon xanthan gum OR guar gum ? 1/2 teaspoon vanilla ? Pinch of salt ? 1 cup buttermilk OR your favorite dairy-free substitute ? 2 tablespoons butter OR light olive oil

Preparation: Beat butter, eggs and sugar in a medium mixing bowl. Whisk gluten-free flour blend, baking powder, baking soda, xanthan gum or guar gum and salt in a separate bowl until blended. Slowly add the dry ingredients to the butter mixture. Add buttermilk and vanilla and mix just until blended. On medium heat, melt 1 teaspoon of butter in a 10-inch skillet. Spoon about 1/3 cup of pancake batter in hot skillet and smooth the pancake. Dot the top of the pancake with 1/4 cup of fresh blueberries. Cook until golden and carefully flip. Cook second side until golden brown. Serve warm with maple syrup or make double blueberry pancakes by serving with blueberry syrup. Makes 6-8 medium sized pancakes. Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten.


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