How to Make It
Fill a saucepan with 4 inches of water and bring to a boil. Place 1 egg (in the shell) on a spoon and lower it into water. Repeat with remaining eggs.
Return to a boil. Cook to the desired doneness, about 6 minutes for runny yolks. Using a slotted spoon, transfer the eggs to a bowl.
In a bowl, whisk together the vinegar, mustard, ¼ teaspoon each salt and pepper, 3 tablespoons of the oil, and the anchovies (if desired); set aside.
Heat the remaining oil in a large skillet over medium heat. Add the garlic and cook until golden, about 1 minute.
Using a slotted spoon, transfer the garlic to a plate. Add the bread sticks to the oil and cook, turning, until golden.
Divide the greens among individual plates and sprinkle with the garlic and croutons. Crack the eggs, break them in half, and scoop them from the shells onto the salad with a spoon. Top with the vinaigrette and ¼ teaspoon each salt and pepper.