Step 1

Toss lettuce and tomatoes in a salad bowl.

Step 2

Place the garlic, lime juice, mustard, Worcestershire and 1 egg in a processor and whiz to combine. With the motor running, slowly add the oil through the feed tube and process to a thick dressing. Stir in parmesan, then set aside.

Step 3

Meanwhile, bring a wide pan of water to the boil with the vinegar. Crack the remaining 4 eggs gently into the water and poach for 3-4 minutes or until whites are set but yolks are still runny. Remove with a slotted spoon. Set aside.

Step 4

Toss the salad with the dressing, then divide among bowls. Top each with an egg and sprinkle with extra parmesan. Wrap a slice of prosciutto around each grissini stick, then serve with the salad.