Brown and Bubbly Pasta Egg Bake

Cooking the eggs only 7-8 minutes keeps their yokes bright and moist.  This is a variation of a larger dish we have made many times with tofu.  With the peas and eggs, there's plenty of protein in this vegetarian casserole.
1/3 lb small pasta (see Cook’s Note)
4 eggs
1/4 lb sharp Cheddar cheese, chopped or grated

White Sauce:
2 Tbsp butter plus 1 Tbsp canola oil
1/4 cup flour
2 cups milk
1/4 tsp coriander
2 tsp Dijon mustard
1/4 tsp garlic powder

1/2 cup frozen peas, defrosted
2 Tbsp chopped chives

Preheat oven to 425F. Bring 4 quarts water to a boil in a medium pot. Generously salt the water for the pasta. Gently add the eggs with a large spoon and then add the pasta. Swirl gently and allow the eggs to cook about 7-8 minutes. Retrieve them from the water with a slotted spoon and immediately place in a large bowl of cold water to stop the cooking.

Continue cooking the pasta until al dente, about 10-12 minutes or according to package directions. Add the peas during the last minute of cooking. Drain the pasta and the peas and set aside in the pot.

While the pasta cooks, make the white sauce. Cook the flour in the butter and oil in a saucepan for about 5 minutes, until fragrant. Add the milk, coriander, mustard and garlic powder and bring to a gentle boil, until thickened, whisking often. When thickened, adjust thickness with milk if necessary. Adjust seasoning with salt and pepper to taste.

Peel the eggs and quarter lengthwise. Now pour the sauce into the pasta mixture in the pot and stir in the chives and half the cheese.

Transfer the mixture into a medium casserole and nestle the egg wedges into the pasta mixture, leaving several exposed.

Top with the remaining cheese, cover the casserole with a top or some aluminum foil, and place casserole in oven.

Bake for 20 minutes covered. Reduce heat to 350F and continue cooking uncovered for about another 10-15 minutes, until brown and bubbly.

Serve with a salad or favorite vegetable side. Serves 4.

Cook’s Notes: You can use most any favorite pasta, but I like a small pasta for tis.  For example, you can use regular Elbow Macaroni or large Ditalini pasta. I used Ditalini Rigati No. 257 from Wegemans.