Serve warm over fresh endive, lettuce or other fresh salad greens. Use this dressing over early spring dandelion too.

• 1 egg - beaten
• 1/4 cup sugar
• 1/4 tsp. cornstarch
• 1/2 tsp. mustard
• 1/4 cup vinegar
• 1/4 cup water
• 1/4 lb.bacon - fried, drained, and broken in bits

Preparation -
In a saucepan, combine all the ingredients except the bacon. Cook over medium heat until the dressing thickens slightly. Remove from heat and stir in the bacon bits. Place the greens in a large salad bowl. Lay hard-boiled egg slices on top of the greens. Pour the warm dressing over the salad and serve immediately.