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1
Preheat the oven to 250F.
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2
In a small bowl, mash 2 of the garlic cloves in 3 tablespoons of the olive oil.
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3
Baste the diced bread with the oil and garlic mixture, and place the cubes in a shallow baking pan.
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4
Bake, basting two more times, until the croutons are crisp, 8 to 12 minutes.
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5
Meanwhile, separate the lettuce leaves, rinse them gently, shake them dry, and refrigerate in a plastic bag until ready to serve.
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6
Mash the remaining 2 garlic cloves, and combine them with 1/4 teaspoon of the salt and 3 tablespoons of the olive oil in a mini processor or a mortar.
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7
Process to a puree, and then strain.
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8
Place the strained garlic oil in a saute pan over medium heat.
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9
Add the croutons, heat briefly, and toss.
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10
Then turn them into a serving bowl and set aside.
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11
Bring a small pot of water to a boil, add the eggs, and boil for exactly 1 minute.
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12
Remove the eggs from the water.
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13
Place the letttuce leaves in a very large bowl, and pour 4 tablespoons of the olive oil over them.
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14
Stir with large motions to coat.
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15
Sprinkle the lettuce with the remaining 1/4 teaspoon salt, 8 grindings of black pepper, and the remaining 2 tablespoons olive oil.
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16
Toss again, and add the lemon juice and Worcestershire sauce.
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17
Break the eggs into the salad, toss, and add the Parmigiano-Reggiano.
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18
Toss again and top with the croutons.
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19
Serve on chilled plates.
