Mince 1 whole spring onion, green and white parts, transfer to a bowl and whisk in 2 tablespoons of the olive oil and lemon juice. Season to taste with salt and pepper, set sauce aside.

Put the remaining spring onions on a plate. Drizzle with remaining olive oil and toss to coat. Season to taste with salt and pepper. Heat a large cast iron grill pan or skillet over medium-high heat. Cook scallions, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between plates.

Pour 1/2 cup water into each of two 1 cup microwave safe coffee cups, or small Pyrex dishes. Crack 1 egg into each cup, making sure it's completely submerged. Cover each with a saucer. Microwave only one coffee cup or Pyrex bowl (1 egg) at a time on high until white is set but yolk is runny, about 1 minute (cooking time will vary depending on microwave).

Uncover and use a slotted spoon to transfer the egg to the top of 1 serving of scallions. Spoon on half of the sauce. Repeat with remaining egg and sauce, serve with toast on the side.