Ingredients

  • 2 pounds fresh green string beans, frenched
  • 1 large onion, thinly sliced
  • 6 slices bacon, cooked until crisp and crumbled (reserve 1/2 of fat in pan)
  • 2 eggs
  • 1/2 cup cider vinegar
  • 1/2 cup sugar
  • Salt to taste
  • Directions

    Cook beans in as little water as possible until tender but still crisp (or steam until tender but crisp). Drain and hold, keeping warm. Blend eggs, sugar and vinegar beating well. Add onions. Pour into skillet with remaining bacon fat and cook over moderate heat, whisking all the while. When thickened, pour over beans. Sprinkle crumbled bacon on top and serve at once. Good with any beef or pork roast.

    Serves 6 to 8

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