Firstly put the water into a saucepan, and the milk into a large frying pan and place on a low heat to start boiling.
Lay the haddock out on a chopping board.
Trim the tail and flank from the haddock and cut in half.
When the milk is boiling turn down to simmer and season. Lay the smoked haddock into the milk skin side down and poach for 6-8 minutes.
Whilst the haddock is poaching add a drop of vinegar to the water. Crack the eggs into ramekins and poach for 4 minutes.
When the haddock and eggs are cooked then remove from the pans and layout on kitchen paper and pat dry.
Finally, serve with the egg on top of the fish and season if you require. Yummu!