Crush one clove of garlic, mix with two tablespoons of olive oil and roll in bread cubes. Season and place on a baking sheet.
Preheat the oven to 200 degrees. Bake for 10-15 minutes until golden brown. Set aside for a while.
Boil three hard-boiled eggs, peel.
Whisk the egg, mustard, garlic clove, sauce, lemon juice and 4 halved anchovies in a food processor and season. Continue whisking while slowly adding the remaining butter. If the sauce is too thick, add 2-3 teaspoons of water.
Place the lettuce leaves in a large bowl, mix with the dressing. Add the parmesan and leftover anchovies and sprinkle with toasted bread on top. Cut the eggs into quarters and place on top.