Ingredients

• ●2 Large eggs
• ●3 Thick-cut bacon strips, diced
• ●1/2 cup Panko breadcrumbs
• ●1 Romaine lettuce heart, washed and chopped
• ●1/3 cup Parmesan cheese, shaved
• ●1 Garlic clove, minced
• ●1 tsp Dijon mustard
• ●1 tbsp Lemon juice
• ●1/3 cup Extra virgin olive oil
• ●1/2 tsp Anchovy paste (optional)
• ●to taste Black pepper

Instructions

1. 1Bring a small pot of water to a boil. Carefully lower the 2 eggs in and cook for exactly 6 and a half minutes for soft-boiled. Transfer immediately to an ice bath to stop cooking, then peel carefully.
2. 2While water boils, heat a skillet over medium heat. Add the diced bacon and cook until rendered and crispy. Remove bacon with a slotted spoon, leaving the fat in the pan.
3. 3Add the panko breadcrumbs to the hot bacon fat. Toast, stirring frequently, until golden brown and fragrant (about 2-3 minutes). Remove from heat and toss with the cooked bacon bits.
4. 4In a medium bowl, whisk together the minced garlic, Dijon mustard, lemon juice, anchovy paste, and a pinch of salt. Slowly drizzle in the olive oil while whisking vigorously to create a creamy emulsion.
5. 5Toss the chopped Romaine lettuce with the dressing until evenly coated.
6. 6Divide the salad between two bowls. Top generously with the bacon-panko mixture and shaved Parmesan.
7. 7Nestle a warm soft-boiled egg on top of each salad, slice the egg open to let the yolk run, and finish with freshly cracked black pepper.