Dice the bacon and onions and fry them vigorously in the margarine. Then add the flour, sweat until a golden brown roux has formed and deglaze with water (depending on how much sauce you want). Now season with mustard, vinegar and sugar to your own taste (e.g. a little salt, which is usually unnecessary with the bacon).
Let the whole thing simmer for 10 minutes and then break the eggs, carefully add to the sauce, briefly bring to the boil and then simmer again for 5 minutes. Fresh mashed potatoes taste best with it.
A favorite dish from my childhood that we still like to eat today and that is quick to prepare.
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