Rub the inside of your salad bowl with the garlic clove and then discard it.
Bring a small pot of water to a boil. With a pin or a needle, pierce a tiny hole in the broad end of each egg and boil them for 60 to 90 seconds, they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
Beat the eggs with a whisk or fork, gradually adding the lemon juice and then the olive oil, beating all the while.
Stir in the anchovies and the Worcestershire. Taste and add salt if needed and plenty of pepper.
Toss in lettuce, top with the croutons and Parmesan cheese. Serve immediately.