Bring the water to a full boil on the stove. GENTLY, like with a spoon, add your eggs to the water. Turn the heat down to low and simmer the eggs for EXACTLY six minutes. Remove the eggs with a slotted spoon from the boiling water into the ice water and let sit for 5-10 minutes. Peel them straight away.

In the bowl you are going to toss the salad in, put your anchovy (or teaspoon of salt) and minced garlic in and smash together with the back of a spoon. Add your egg yolk, Worcestershire, lemon juice, dijon vinegar and tobasco and whisk really well until all the ingredients are totally incorporated and the egg yolk is thicker and lighter in color. To this, slowly drizzle in the oil, while whisking the whole time (this is called emulsifying) until you have a fully combined dressing that is thick and basically creamy looking. Whisk in your cheese at the end ad season with extra salt and pepper to taste (def a good amount of pepper will be wanted here).

Throw the kale on top of the dressing and the extra grated parm and parm crisps (if you are using). Alternatively, you can most definitely use croutons too, I just opted not to have any this time around. Toss this all really, really well until the dressing is totally mixed in with the salad. I mean push the salad down into that dressing really well to get every inch covered. Dish it out in serving bowls. Gently cut your egg in half, preferably on the salad, in case any of that gorgeous yolk wants to slip out. Sprinkle with additional pepper and enjoy.