Rinse beans, toss into salted boiling water and cook until tender. Cooking time depends on whether the beans are young (from early season) or not - young beans take about 10 minutes to cook. You can cook more beans at once (store in refrigerator for 1 day) and use them for other dishes, such as chicken with green pesto and beans.
Peel beans, peel avocado and cut into small cubes. Tear lettuce, mix with half the vinaigrette and arrange on serving plates, add avocado and beans, season with salt and pepper. Prepare croutons (can be toasted in a toaster, pan or oven), add to salad. Cook eggs (soft-boiled according to the instructions below or hard-boiled) and arrange on salad, sprinkle with Parmesan and drizzle with vinaigrette.
Pour water into a pot to a height of about 5 cm and bring to a boil. Break eggs and transfer to small bowls. Lower the heat and create a whirl with a spoon. Tilt the bowl and carefully submerge it partially in boiling water, then gently pour the egg into the boiling water. Cook over minimal heat for about 3 minutes until all the white is set but the yolk is still runny. Remove eggs with a slotted spoon and dry with paper towels.
