1 lb. dandelion greens (substitute escarole)
1/2 lb. sliced bacon
1/3 c. + 3 tbsp. sugar
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 c. cider vinegar
1 raw egg
2-3 hard boiled eggs

Thoroughly wash dandelion greens and tear in half. Set aside. In skillet, saute bacon until crisp. Drain on paper towels. Reserve 4 tablespoons bacon drippings and put in medium saucepan. Stir in sugar, flour, salt and pepper until smooth. Gradually stir in 1/2 cup water and vinegar. Cook over medium heat, stirring constantly until mixture is thickened and comes to a boil.

In small bowl, with wire whisk or fork, beat egg well. Gradually beat in some of hot mixture. Return to rest of mixture in saucepan. Bring to boiling, stirring constantly. Boil gently for 4 minutes. Break crisp bacon into bite sized pieces and slice hard boiled eggs. Add with dandelion greens to boiling mixture. Stir several times or until greens are slightly wilted. Serve immediately.