In a pot on the stove, bring milk and water to a boil over high heat. Add steel-cut oats and return to a boil.
Reduce the heat to low and stir ever couple of minutes- it should barely bubble. Simmer for 20-25 minutes, until the oats are tender and creamy but still have a bit of a bite.
Chop the spinach a bit and add it to the pot along with the sea salt or Herbamere. Give everything a stir and let the spinach wilt for a few minutes while you prepare the eggs.
Fry your eggs to your liking and slice up the grape tomatoes.
Assemble bowls by portioning ¼ of the oat mixture into a bowl, topping it with a fried egg, sliced tomatoes, and a sprinkle of hemp hearts.