1 lb. dandelion greens
4 slices bacon, diced
1/4 c. butter
1/2 c. (scant) cream
2 eggs, beaten
1 tsp. salt
Dash of paprika and pepper
1 tbsp. sugar (optional)
4 tsp. vinegar

Wash greens and tear into small pieces. Pat dry. Place in salad bowl. Fry bacon until crisp and drain. Sprinkle over greens. Combine butter and cream in skillet. Heat over low heat until butter is melted. Mix eggs, salt, pepper, paprika, sugar, and vinegar. Then stir into cream mixture. Cook over medium heat until consistency of custard. Remove from heat and pour over greens. Mix well. Yield: 6 servings.