Preparation - Tear apart the endive. Wash and spin dry. Place in a large serving bowl. Slice the hard boiled eggs and lay the egg slices over the endive. Set aside. Fry the bacon until tender crisp, then break it or cut it into bits. Set aside. Whisk the 2 beaten eggs, vinegar and water together in a saucepan. Mix the sugar, cornstarch, and salt together. Add this to the egg mixture in the saucepan. Stir and and cook over medium heat until slightly thickened. Stir in the bacon bits. Serve the warm dressing over the endive salad.
