Warm Escarole, Egg and Bacon Salad

Use the freshest eggs possible for poaching, as they have a more solid white. If the white starts to spread, use a spoon to nudge it near the yolk. The addition of a little vinegar to the water also discourages spreading by causing the white to coagulate. Before putting the eggs on the salads, rest the base of the slotted spoon on a kitchen towel to blot away excess moisture.
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