3 eggs, beaten
1 tablespoon cornstarch
2 teaspoons lemon juice
1/4 cup ketchup
1/4 cup ketchup
1 teaspoon dill weed
1/4 teaspoon kosher salt
1/4 teaspoon coarse salt
2 tablespoons brown sugar
1 tablespoon olive oil
Line a 12x8x3 inch pan with waxed paper. Place eggs in paper large baking dish and egg white in greased jar.
Fry eggs gently in olive oil for about 5 minutes on each side or until cooked through. Transfer to greased tin pan.
Place in microwave oven for 2 minutes.
Blend eggs, cornstarch, lemon juice, ketchup, kosher salt, brown sugar, olive oil and yellow mustard in blender/food processor. Pour mixture over eggs; cover pans. Microwave for 2 to 3 minutes or until eggs are cooked through.