3-4 bacon slices, diced
1 egg, slightly beaten
3 tbsp. sugar
1 tbsp. vinegar
Water
4 c. torn spinach greens
1/2 sm. onion, chopped
Salt and pepper to taste
Hard-cooked egg, sliced

In small frying pan, cook bacon until crisp. DO NOT DRAIN.

In a 1-cup measure, place egg, sugar, vinegar and enough water to make 3/4 cup; pour over bacon and grease. Cook, stirring constantly, until dressing thickens. Season to taste. Pour the hot dressing over greens and onions. Toss, garnish with egg slices. Serve immediately. Yield: 4 servings.

This dressing can also be served hot on wilted lettuce, or adapted for potato salad or cole slaw.