1 garlic cloves
3/4 c. olive oil
2 c. croutons (make from stale sourdough bread)
2 lg or 3 sm. heads of romaine
Pepper to taste
1/2 tsp. salt
2 eggs
Juice of 1 lg. lemon
6 to 8 anchovy fillets, snipped into bits (optional)
1/2 c. grated Parmesan cheese

Crush garlic, add to olive oil, and let stand overnight.

Brown croutons in 1/4 cup garlic oil, stirring so that they will brown on all sides. Drain on paper towels. Break romaine into a large bowl. Add a generous grinding of fresh black pepper and salt. Then dress with remaining garlic oil, turning so that every leaf is glossy with oil.

Soft cook the eggs for just 1 minute (do this ahead), and break them into the middle of the salad. Squeeze lemon juice directly over the eggs, and mix so that there is a thick creamy look to the lettuce. Add anchovy, if desired. Taste for seasoning.