- 2 thick slices
- 2 garlic cloves
- sunflower oil,
- 1 Romaine
lettuce, washed and torn in pieces
- ½ cup fresh
Parmesan cheese, coarsely grated
- 2 eggs
- 2 Tbs. extra
- 2 tsp. French
- 2 tsp.
- 2 Tbs. fresh
- Cut the bread
into cubes. Heat one of the garlic cloves slowly in about 3 Tbs.
of the sunflower oil in a saucepan and then toss in the bread
cubes. Remove the garlic clove.
- Heat the oven to
275 F. Spread the garlicky cubes on a baking sheet and bake the
bread for about 10-12 minutes until golden and crisp. Remove and
allow to cool completely.
- Run the inside
of a large salad boil with the remaining garlic clove and then discard
- Toss in the torn
lettuce, sprinkling between the leaves with the cheese. Cover
the salad aside.
- Boil a small
saucepan of water and cook the eggs for 1 minute only. Remove the
eggs, and crack them open into a jug or bowl. The whites should
be milky and the yolks raw.
- Whisk the
dressing ingredients into the eggs. When ready to serve pour the
dressing over the leaves, toss well together and serve topped with the
Makes 4 servings.