Heat the coconut oil on a skillet over medium-high heat. Add in the diced onion and sauté until translucent, about 4 minutes.
Add in the asparagus and cook until tender, 6-8 minutes.
Add in the spinach and lemon juice and season with salt and pepper. Let the spinach wilt a little bit and then evenly divide the vegetable mixture into four ramekins, about ⅓ – ½ cup each.
Crack an egg into each ramekin, place on a baking sheet, and bake in the oven for 12-15 minutes or until the eggs are done.
Sprinkle the goat cheese on top of each ramekin along with a little bit of salt, pepper, lemon juice, and hot sauce.
Recipe by Just J.Faye at https://www.justjfaye.com/2014/04/13/lemon-asparagus-baked-eggs/