Preheat the oven to 325°F.
To make the croutons, pour olive oil into a small saucepan over medium heat. Add the crushed garlic and cook until it begins to color lightly, 3 to 5 minutes. Discard the garlic. Brush the oil on both sides of the bread slices and arrange in a single layer on a baking sheet. Bake 10 minutes. Turn and bake for 10 minutes more.
Pour 1 ½ to 2 inches of water into a 12-inch sauté pan or skillet and bring to a simmer while you prepare the salad.
Put the salad greens in a large mixing bowl. In a small bowl or jar, whisk together the olive oil, vinegar, mustard, garlic, salt and pepper to taste. Pour enough over the greens to lightly coat, and toss thoroughly. Arrange the greens on dinner plates. Arrange 3 croutons on top of each plate. Crack the eggs into the water six at a time, cooking until whites are just set and yolks are soft. Gently remove with a slotted spoon, blot dry with paper towels, and lay on croutons. Sprinkle with parsley. Repeat with the remaining 6 eggs. Serve immediately.
This dish can easily shine on a brunch menu, or as a lunch or light dinner. If enjoying wine, a great pairing is a Pinot Noir.
Courtesy of Dan & Kathleen Taggart
