Directions    
 In a skillet, cook bacon until crisp;
 remove with a slotted spoon to paper towel.
 Drain, reserving 2-3 tablespoons drippings.
 Cut broccoli into 1-1/2-in. florets;
saute in drippings until crisp-tender.
Add vinegar, sugar, mustard, pepper and bacon.
Cook and stir for 1-2 minutes.
 In a large bowl, combine the salad
greens and almonds.
Add the broccoli mixture and toss gently.
Top with eggs. Serve immediately .