Infuse the milk with onion and bay leaf for 15 minutes before reheating.
Simmer the fish in the milk for 8 minutes, then set aside and strain the fluid.
Sauté garlic, spring onions, and thyme in oil for 5 minutes.
Add potatoes and cooking milk to the pan and cook for 12 minutes until tender.
Flake the haddock into the potatoes, then stir in parmesan, yoghurt, and pepper.
Bring a deep pan of water at least 12cm deep to a boil.
Add 1.5 tablespoons of vinegar for every litre of boiling water.
Slide the eggs into the rolling boil and cook for 2 to 3 minutes.
Transfer the poached eggs to iced water using a slotted spoon.
Warm the eggs through and serve each on a plate topped with fish hash.