3largeeggshard-cooked, peeled and cut into large chunks
Cook the bacon in a large nonstick skillet (large enough to hold all the radish greens) over medium-high heat until crisp, approximately 7-8 minutes. Adjust the heat as necessary so the bacon doesn't burn and the bacon fat does not smoke.
Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Let the bacon fat cool slightly then pour it into a heatproof measuring cup, leaving behind any blackened bits. You should have ¼ cup. If not, add olive oil to make ¼ cup.
Wipe out the skillet with a paper towel to remove any blackened bits.
Pour the bacon fat back into the skillet and place it back on medium heat.
Add the onion and cook for 3-4 minutes just to soften it. Add the garlic and cook briefly.
Reduce heat to low. Add the sugar, cider vinegar, mustard and salt and black pepper to taste. Cook briefly to melt the sugar.
Remove the skillet from the heat and let the dressing settle down a bit so that it's not still simmering. Add the radish greens. Toss with the hot bacon dressing just to slightly wilt the greens but not cook them.
Add the reserved bacon back to the greens in the skillet.
Transfer the salad to a serving bowl or to individual salad bowls. Top with eggs and season generously with black pepper.
This radish green salad recipe is best made shortly before serving. However, the eggs can be cooked two to three days ahead of time, peeled and refrigerated.