seasoning again with salt and pepper, if necessary. Top each serving with one of the haddock fillets and a poached egg, if using. Garnish with parsley, if using. Serve with slices of crusty bread.

Return to the pan along with the flaked haddock, cream and some seasoning. Heat through, then ladle into 4 bowls and top with the reserved spring onions and some extra freshly ground black pepper.