Place 2 teaspoons oil in a small/medium pot over medium-low heat.
Add 2 teaspoons garlic and cook for 2-3 minutes, until light golden brown, stirring frequently.
Stir in the ground millet with 1/4 teaspoon salt and cook for 2-3 minutes to lightly toast.
Slowly pour in the milk and water, then stir well. Raise heat to med-high and bring to a boil. Once boiling, reduce heat to medium and stir until smooth. Cover with a tight-fitting lid and reduce heat to a constant simmer. Cook for 8-10 minutes.
Remove the lid and stir well until smooth. Cook for another 1-3 minutes until creamy and thick, but pourable. (It will thicken quite a bit more as it cools.) If too thick, stir in more water.
While the millet cooks, heat a medium pot (or large pan) over medium-low and add 1 teaspoon oil.
Add 1 teaspoon garlic and cook for 2-3 minutes, until light golden brown, stirring frequently.
Stir in the greens and cook for 3-5 minutes until wilted. Stir frequently.
Portion millet into bowls. Top with greens, eggs, salt, pepper, and hot sauce, if desired.
To grind millet, place millet 1/3 cup at a time in a coffee/spice grinder. Grind coarsely, about halfway to flour. Repeat with remaining 1/3 cup. Alternatively, place 2/3 cup millet in your blender. Pulse until coarsely ground, about halfway to flour.
