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1
In a small saucepan, melt the butter over high heat.
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2
Remove the pan from the heat and, using a spoon, skim off the foam.
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3
Pour the remaining butter into a bowl, leaving behind the whitish milk solids at the bottom; discard the milk solids.
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4
Make the Caesar dressing: In a blender, puree the egg yolk with the vinegar, lemon juice, mustard, Worcestershire sauce, anchovies, garlic and shallot.
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5
With the machine on, slowly add the oil.
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6
Pulse in the cheese.
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7
Season with salt and pepper.
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8
Stack four piles of 5 lettuce leaves and trim to 5- to 6-inch rectangles.
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9
For each salad, arrange a leaf on one side of a plate and, using a pastry brush, spread with the dressing.
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10
Sprinkle with cheese.
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11
Continue layering the lettuce, dressing and cheese, finishing with a sprinkling of cheese.
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12
Garnish with 2 anchovy strips and parsley sprigs.
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13
Using a 4- to 5-inch round pastry cutter, stamp the bread slices into rounds.
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14
Using a 2- to 3-inch round pastry cutter, stamp out a hole in each round.
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15
In a large skillet, heat 1/4 cup of the clarified butter over high heat.
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16
Add the bread rings and cook over medium heat until golden brown on the bottom, about 2 minutes.
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17
Turn the rings, break 1 egg into each, and cook until the egg whites are set but the yolks are still soft, about 3 minutes.
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18
Using a spatula, transfer the egg toasts to paper towels.
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19
Set an egg toast next to the salad and season with flaky salt and pepper.
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20
Serve, passing the remaining dressing separately.
