Turn off heat. Using a slotted spoon, lower 1 to 2 eggs into water and let stand for one minute. Remove eggs and let cool.
Tear leaves into bite size pieces and place in a salad bowl.
Break the coddled eggs over the center of salad. Crush garlic and sprinkle over salad. Season with salt and freshly ground pepper. Sprinkle with grated Parmesan cheese then lightly toss until ingredients are well combined.