1. In a medium size saucepan heat olive oil over medium heat. Add chopped onion and sauté until lightly golden, about 5-6 minutes. Add spinach and cook for 2 minutes, stirring occasionally.
2. Add oats, salt and stock. Bring to a boil, reduce the heat to medium-low and simmer for about 10 minutes, stirring frequently until thickens or until you have the consistency you require.
3. Poach the eggs: crack the eggs into small bowls or cups. Bring a large pot of water to a boil, reduce to low heat and make a swirl. Place the bowl close to the surface of the hot water and gently pour the eggs. Poach the eggs for about 3 minutes.
4. Transfer the porridge to a bowl, crumble some feta cheese, add poached egg as a protein, and sprinkle some salt on the egg.