First, make the croutons. Tear small, bite-sized pieces of bread and place in a bowl. Toss with garlic, olive oil, salt and pepper. Place in pre-heated 400 degree oven for 8-12 minutes, until golden brown.
Wash and dry romaine, then finely chop.
In a large mixing bowl toss chopped lettuce with dressing, Parmesan, croutons, salt and pepper.
Divide contents into 4 bowls. Top each salad with a gently poached egg, grind some black pepper on top.