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Arrange the romaine lettuce on 6 service plates in an overlapping pattern. Place some shaved Parmesan and garlic croutons on top, drizzle some of the Horseradish Caesar Dressing over, place a One-Eyed Susan alongside and garnish with some thinly sliced shallot and fresh ground black pepper.
Combine egg yolk, vinegar, horseradish mustard, lemon juice and anchovy paste in a bowl. Whisk in olive oil slowly until thickened. Season with salt and pepper.
Heat a flat top to 325 degrees. Cut the thick slices of bread into 3-inch rounds and then cut a one inch round from the center. Brush one side with the butter mixture and place it on a flat top. Cook until browned on the one side - 2 to 3 minutes. Turn the bread over and carefully place an egg yolk into the center of the bread. Continue cooking until the bread is fully browned and the egg yolk is cooked to your desired temperature.
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