1/2 lb. bacon
2 eggs
1/3 c. vinegar
1/2 c. water
3 tbsp. sugar
1/4 tsp. salt
2 cans green beans OR
1 1/2 lb. fresh green beans - tipped, cooked and drained

Cut bacon into pieces. Fry until crisp. Drain and reserve 1/4 cup drippings. Crumble bacon. Set aside.

Beat eggs, vinegar, water, sugar and salt together until blended. Return reserved bacon drippings to skillet; add egg mixture. Cook over low heat, stirring until thickened. Heat beans in liquid from can. Drain. Arrange on serving dish. Pour hot dressing over beans. Sprinkle with crumbled bacon. Serve hot. Serves 8.