Soft-boil eggs, then peel and halve lengthways.Meanwhile, heat olive oil in a small frying pan over medium heat, add baby spinach leaves and cook for 1 minute or until just wilted. Remove the pan from the heat and stir through basil leaves and the finely grated lemon zest and juice.Season to taste with freshly ground black pepper.Serve warm on toast with the soft-boiled eggs, sprinkled with grated parmesan.