3 slices bacon
1 sm. onion, sliced
2 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. dry mustard
1 (16 oz.) can cut green beans
1 tbsp. brown sugar
1 tbsp. vinegar
1 hard cooked egg, chopped

Cook bacon in large skillet until crisp; drain; crumble; reserve. Pour off all but 1 tablespoon bacon drippings; add onion. Saute until tender. Blend in cornstarch, salt and mustard. Drain beans, reserving 1/2 cup liquid. Stir reserved liquid into skillet. Cook, stirring constantly, until thickened and bubbly. Stir in sugar and vinegar. Add beans; heat until bubbly-hot. Sprinkle with crumbled bacon and egg.