To make the dressing, use a mortar and pestle to combine the anchovy fillets, lemon juice, oil and Worcestershire sauce.
For the croutons, butter both sides of bread and spread with minced garlic. Cut into 1.5cm cubes and place on a line baking tray. Bake for 10 minutes or until golden a toasted.
In a small saucepan of boiling water add the eggs and boil for 2 minutes, or use your own tried and true method to produce a semi-soft boiled egg (you want the yolk to still be slightly runny). Remove and allow to cool.
Heat a small amount of oil in a fry-pan. Add the chicken and bacon and fry until the chicken has cooked through. Remove from pan and set aside.
When the eggs are cool enough to handle, peel and chop into small pieces.
Combine the lettuce, croutons, chicken, bacon, egg, extra anchovies and parmesan. Drizzle with dressing and toss to combine.