Cook beans in as little water as possible until tender but still crisp (or steam until tender but crisp). Drain beans and hold, keeping warm.
In a bowl, blend eggs, sugar and vinegar, beating well. Add onions.
Pour into skilled 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. Makes 6-8 servings. Enjoy!