2 c. croutons
2 lg. garlic cloves, minced
1 (2 oz.) can flat anchovies
1/2 c. lemon juice
4 eggs, simmered in boiling water for 1 minute and cooled to room temperature
1/2 c. fresh Parmesan cheese
1 1/2 c. light olive oil
Pepper to taste
1 1/2 lbs. Romaine lettuce (broken in pieces)

Whisk eggs and add a few crushed croutons to give some consistency. Then add garlic and anchovy and whisk again. Add oil and whisk. Do not add lemon juice until ready to serve and whisk again. Toss Romaine with dressing. Top with grated cheese and croutons.