Combine mayonnaise, light cream, white wine vinegar, parmesan and garlic in a small bowl to make a dressing.
Place prosciutto on foil lined baking tray and cook under a hot grill until crisp. Finely chop 2 slices prosciutto and add to the dressing. Break remaining prosciutto into ‘shards’ and set aside.
Rub garlic clove over bread slices and spray with oil. Cook under hot grill until crisp and golden.
Arrange lettuce leaves, bread, eggs, John West Anchovy Fillets, shaved parmesan and remaining prosciutto shards on a serving platter. Sprinkle with parsley and reserved anchovies. Serve accompanied with dressing on the side.