Place the eggs in a small sauce pan and fill it with enough cool water to cover about ½-inch. Bring the pan to a boil, then reduce heat to a simmer and cook for 1 ½ minutes exactly. This will produce an egg with its white set and its yolk, quite runny. The yolk and squeezed lemon is the sauce in this dish, so do not over cook the eggs. Gently peel them trying to keep the egg in tact. I like them warm for this dish, but you may store them in the refrigerator, covered up to one day.
Add the walnut oil and a big pinch of salt and pepper to a large bowl. Clean and dry the spinach then remove all the thick stems and tear the leaves into big chunks.
Add the spinach to the bowl and toss to get it well coated in the oil.
Heat a saute pan over medium-high heat and saute the spinach until it begins to wilt, about 2 minutes. Toss in the lemon juice and adjust seasoning.
Remove from the heat and cover the pan a few minutes while you begin to plate the dish.
Place a toast on each of 4 plates. Top each one with ¼ of the wilted spinach and o peeled, whole soft-boiled egg.
Sprinkle each plate with some parmesan and additional salt and pepper.
Place a few lemon wedges along side for spritzing.
