1 1/2 lbs. fresh green beans
8 slices bacon
2 eggs
1/2 c. water
1/3 c. vinegar
3 tbsp. sugar
1/4 tsp. salt
3 tbsp. diced pimento

Wash beans; trim ends and remove strings. Cut into 1 1/2 inch pieces. Cook beans, covered in boiling water (salted) to cover 20 minutes or until tender; drain and keep warm.

Cook bacon until crisp; crumble bacon. Drain off drippings, reserving 2 tablespoons in skillet. Combine eggs, water, vinegar, sugar and salt, stirring well. Stir in bacon drippings; cook over medium heat, stirring constantly, until smooth and thickened.

Place beans in serving dish; pour dressing over top. Sprinkle with bacon and pimiento. Makes 6 servings.