6 cloves garlic
1 c. olive oil
4 slices white bread
2 lg. heads romaine
3 tbsp. wine vinegar
1 lemon
3/4 tsp. salt
3/4 tsp. pepper
1/4 tsp. ground mustard
2 coddled eggs
1/2 c. Parmesan cheese

Mix chopped garlic with oil. Cut bread into 5 strips each way. Spread on cookie sheet, sprinkle with 1/4 cup of oil and heat for 10-15 minutes at 400 degrees. Sprinkle with Parmesan cheese when done.

Wash romaine lettuce and pat dry or spin dry. Break leaves into bite size pieces. Mix with wine vinegar, lemon, salt, pepper and mustard with garlic oil, and add to lettuce and toss. Add coddled eggs and sprinkle with Parmesan cheese and put croutons on top.

CODDLED EGGS:

Place egg in boiling water to cover. Remove pan from heat, cover and let stand for 30 seconds. Immediately cool eggs in cold water.

Serves 8.