Hard-boiled eggs for Easter brunch

Do you have a "finder" in your family? We did. Our younger son could usually find just about anything that was lost, hidden, or plain old misplaced. That included wrenches left on beams, frogs hiding under driftwood at Pyramid Lake and, of course, Easter eggs. We were always careful there was no peeking or cheating, but no matter how well hidden in our backyard the eggs were, he had three or four in his basket long before anyone else had found any at all. We would have to hold him back a bit so the others could find some.

The "Easter Bunny" faded in importance fairly early on, but dying and finding remained family fun for a long time. The dying was a major production and a big mess too. We usually bought a dye kit, but we did try a few natural dyes: raspberries (dark pink), blueberries (blue-ish) and orange and lemon peels (yellow). There's a good description of natural dyes for eggs and a long list of possible colorants at www.whatscookingamerica.net/Eggs/EasterEggDye.htm.

To make the natural dyes, simmer one to two generous handfuls of the chosen dye-fruit in about 2 cups of water until the color of the water is quite dark, usually 15 to 20 minutes on very low heat. Cool, strain, and then add about 1 tablespoon of white vinegar to each cup of colored water. The vinegar serves as the mordant, making the color permanent.

We used small Pyrex glass cups for each color, as the dyes will stain ceramic or plastic. The longer you leave an egg in the dye, the darker the color will be. If you plan to eat the eggs, set them in their dye cups in the refrigerator overnight. Eggs are PERISHABLE, so unless you know their origin, (for instance, you may not know the origin of eggs from a community egg hunt) please don't eat them.

The following recipe uses hard-boiled eggs, colored or not.

HARD BOILED EGGS

AU GRATIN

This "comfy food" is a good entree for a brunch, lunch, or light supper. The basic recipe serves 4 to 6, and can be doubled or tripled. Make sure the hard boiled eggs you use have been refrigerated and are safe to eat.

Spray a one quart oven-to-table (pretty) casserole with cooking spray and set aside.

Hard boil 6 large eggs, cool, and peel (this can be done ahead).

To make the white sauce, put the following, mixed well, in the top of a double boiler set over gently simmering water, stirring occasionally to keep sauce from lumping.

2 cups 1 percent or 2 percent milk

1⁄4 cup Wondra (gravy) flour

When slightly thickened, stir in:

1⁄2 cup cheddar cheese (or other cheeses of your choosing)

2 green onions, white and green parts chopped fine

1 teaspoon dijon-style mustard

1 teaspoon hot sauce (such as Pickapeppa or Tabasco) or to taste

salt and white pepper to taste

Slice the eggs, and spread evenly over the bottom of the casserole. Pour the sauce over the eggs and wiggle the casserole a bit to evenly settle the sauce to the bottom. Set aside while you make buttered bread crumbs for the top: Use 1⁄2 to 1 cup crumbs to 2 tablespoon melted butter.

Spread the topping over the casserole and bake in a 350 oven for 25-35 minutes, until bubbly and slightly browned on top. Serve hot from the oven.

Good brunch accompaniments might be muffins and a green or fruit salad.

Variations: Season the sauce with a little curry powder or cumin, add chopped ham, bacon bits, frozen peas or chopped cooked broccoli or layer in some Ortega chilies and season the sauce with chili powder.

• Muffy Vhay and her husband David own and operate the Deer Run Ranch Bed and Breakfast in Washoe Valley.