1: Preheat the oven to 350°F.
2: In a pan, melt the butter. Add the bread, salt, and honey habanero seasoning. Toss to coat evenly, then bake for 10 minutes until golden and crisp. Set aside to cool.
3: Bring a pot of water to a gentle simmer. Carefully add the eggs and cook for 8 minutes. Transfer to an ice bath to cool, then peel and dice.
4: In a bowl, whisk together the avocado oil, lemon zest, lemon juice, garlic, Worcestershire sauce, parmesan, sardine, diced egg, salt, and pepper. Smoke the vinaigrette for 10 minutes using a smoke gun.
5: Preheat a grill pan over medium-high heat and lightly oil it with vegetable oil. Once the oil begins to smoke, place the romaine halves cut-side down and sear for 1 minute.
6: To plate, arrange the grilled romaine, drizzle with the smoked vinaigrette, top with croutons, and finish with more parmesan.
