2 hard cooked eggs, crumbled
2/3 c. Bermuda onion, minced
6 slices bacon, diced
6 tbsp. sugar
1/2 c. vinegar
2 heads Romaine (torn in bite-size pieces)

Saute bacon until crisp; remove from pan. Cool bacon fat slightly. Stir sugar and vinegar into fat. Cook until very hot. Immediately pour hot mixture over lettuce. Add egg, bacon and onion. Toss lightly.