Another recipe typed by an unknown source on an old index card.
Cook elbow macaroni in boiling water (salted) until tender. Drain in colander. In frying pan brown bacon. Drain off part of the fat. Add cream corn and milk, stir and cover to simmer. Add cooked macaroni. Break eggs into mixture and stir until eggs are cooked. Serve at once. Serves 4 - 6.