1Cook green beans in a pot of salted, boiling water, obviously would skip this part if using canned.
2Cook bacon in skillet until crisp and brown, remove from pan and place on paper towels, crumble.
Pour off all but 1 tablespoon of the bacon drippings, add onion and saute until tender.
Blend cornstarch, salt and mustard in a small bowl, and add to pan. Stir chicken broth into skillet.
Cook, stirring constantly, until thickened and bubbly. Stir in sugar and vinegar, add drained beans and heat until bubbly hot. Sprinkle with bacon and egg.