Ingredients

The following ingredients have 4 Servings
  • 4 cloves garlic (thinly sliced)
  • 2 tablespoons butter
  • 3 tablespoons vegetable oil (divided)
  • 1 clove garlic (finely chopped)
  • 3 cups Italian bread (cut into 3/4-inch cubes)
  • 8 cups romaine lettuce (torn into bite-sized pieces)
  • 1/4 cup freshly grated parmesan cheese
  • Freshly ground black pepper
  • 4 large eggs
  • White truffle oil for drizzling (optional)
  • 5 tablespoons olive oil
  • 1 clove garlic (very finely chopped)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon fish sauce (see notes)
  • 1-1/2 tablespoons mayonnaise (see notes)
  • 1/4 teaspoon Worcestershire sauce
  • 2 tablespoons water

Instruction

  • Preheat the oven or a toaster oven to 225°F and line a small baking sheet with aluminum foil.
  • Prepare the dressing by whisking the oil, garlic, lemon juice, fish sauce, mayonnaise, Worcestershire and water together in a small bowl. Set aside.
  • Heat the butter and 1 tablespoon of the vegetable oil in a large skillet (preferably non-stick) over medium heat. Add the sliced garlic and cook until barely golden on both sides, 1 to 1-1/2 minutes total. Use a slotted spatula to transfer the garlic to a paper towel-lined plate and leave the oil in the pan.
  • Note: For best results, cook the garlic slices in a single layer, moving them around the pan continually. Turn them over with a spatula as soon as you see the slightest bit of color developing on the first side. You want to develop a mellow, lightly toasted flavor, so avoid browning.
  • Add the chopped garlic to the pan and sauté for 1 minute. Add the bread cubes and cook, tossing frequently with a spatula, until the bread is lightly toasted and has absorbed the butter-oil mixture, 1 minute.
  • Transfer the croutons to the prepared baking sheet and bake until they're crisp on the outside, but still slightly soft on the inside, 7 to 10 minutes. Remove from the oven and set aside to cool.
  • Place the lettuce in a large salad bowl, sprinkle with the grated cheese and set aside.
  • Add the remaining 2 tablespoons of oil to the skillet and return it to the stove over medium heat. Add 2 of the eggs and cook just until the whites are set.
  • Using 2 spatulas, gently flip the eggs over, being careful not to break the yolks. Continue cooking until the yolks reach the desired doneness. We like our yolks runny, which only takes about 1 minute once the egg has been flipped.
  • Transfer the cooked eggs to a plate and repeat the process with the remaining eggs.
  • Tip: Tilting the pan and spooning a little of the hot oil onto the part of the egg white closest to the yolk before flipping speeds the cooking of the white just a little, and helps to keep the yolk from overcooking.
  • Give the dressing a quick whisk, then drizzle it over the lettuce. Toss to combine, then add the toasted garlic, croutons and a few grinds of black pepper. Plate 4 individual servings of salad and top each with an egg.
  • For an extra treat, drizzle each serving with a bit of truffle oil and a pinch of truffle salt if desired. Serve immediately.