1 clove garlic, crushed
3/4 c. olive oil
2 c. croutons
2 - 3 heads romaine
Fresh ground pepper
1/2 tsp. salt
2 eggs, cooked 1 minute (coddled)
3 tbsp. lemon juice
3 - 4 strips bacon, cut into small pieces and fried crisp
1/2 c. grated Parmesan cheese

Combine garlic and oil, let stand overnight. Saute croutons in 1/4 cup garlic oil, stirring carefully until golden brown on all sides. Break romaine into large pieces into large bowl. Add pepper, salt and 1/2 cup garlic oil. Toss to coat each romaine leaf. Break eggs with lemon juice into middle of romaine. Toss until romaine has a thick creamy look. Add bacon. Add cheese. Add croutons.