Remove the crust from the bread and cut into small cubes. Heat butter in a pan, add the bread cubes and fry until golden brown.
Rinse the romaine lettuce, drain and spin dry. Cut the lettuce into strips.
Mix the lemon juice, mustard, sugar, and almonds. Season with salt and pepper. Add the oil and whisk together. Stir in the cream and season to taste. Drain the anchovies and pat dry. Peel the eggs and cut into quarters.
Place the salad on a plate with the anchovies and eggs. Spread the dressing over, slice the parmesan cheese, sprinkle with croutons and serve.