2 eggs
1/4 c. sugar
2/3 c. white vinegar
1/3 c. water
1 1/2 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper
1/2 lb. bacon
Water
1 tbsp. salt
1 (10 oz.) pkg. Brussel sprouts

In screw top jar, beat eggs with fork. Add sugar, vinegar, water, mustard, salt and pepper. Shake well. Cover and refrigerate. One hour before serving, fry bacon and drain. Keep 4 tablespoons of fat. Heat fat in skillet over medium heat. Shake jar mixture and add to skillet. Reduce heat to low and cook 5 minutes until smooth and thick, stirring constantly. Remove from heat, cover and set aside.

Twenty minutes before serving, fill skillet with 1 inch water. Add salt and bring to boil. Add sprouts, cover skillet, reduce heat to medium and cook 8 minutes. Drain.

Before serving, warm dressing over low heat. Spoon sprouts into serving bowl. Add dressing. Garnish with bacon.