Put some water on for the eggs
, put a matchstick into the pot (this stops the white from flowing out if the shell cracks), and then, when boiling, lower in the eggs and boil for exactly 1 minute. Remove and set aside.
Tear the romaine leaves into edible sizes and toss with the remaining 3 to 4 tablespoons olive oil to coat well but lightly. Sprinkle over the salt and several grinds of pepper and toss again. Shake over about 6 drops of Worcestershire sauce, drizzle
over the lemon juice
, break in the eggs, and toss to blend
. Correct the seasoning. Toss with the cheese
and then with the potato croutons at the very last minute, as you bring it to the table - no sooner, or the salad will wilt.