In a heavy aluminum skillet, medium size, fry bacon until crisp.

In a small mixing bowl beat eggs just enough to combine yolks and whites; add vinegar, water, sugar and salt; beat to combine. Add to bacon and bacon fat in skillet; cook over moderately low heat, stirring constantly, until thickened; do not boil.

At once pour hot dressing over salad greens and toss together. Serve at once.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm