Cook bacon in a large dutch oven until crisp, then remove bacon and drain on paper towels, reserving the drippings in pan. Crumble bacon and set aside.
Add onion to drippings, and cook over medium heat 5 minutes, stirring occasionally. Add sugar and vinegar, and cook over high heat until sugar dissolves, stirring often. Add greens, and cook, stirring constantly, 3 minutes or until greens wilt. Sprinkle with bacon and chopped egg. Serve immediately. 4 servings