First, make the mustard chive sauce: melt a Tbs butter in a saucepan and add a Tbs plain flour. Stir to incorporate and cook gently
for a couple of minutes, then gradually add milk, stirring all the while, until you have a nice smooth sauce. Season with a little salt
and freshly ground black pepper, then stir in a Tbs or two of whole grain mustard and some chopped chives. Keep warm. Start cooking
the polenta according to the packet directions – so-called instant polenta will take about 10-15 minutes to get to the right consistency,
then stir in a knob of butter and a good handful of freshly grated parmesan cheese. Cut asparagus into 4-5 cm chunks and cook in boiling
salted water for 5 minutes. In a separate pan, poach fillets of smoked haddock for about 5-6 minutes, and in another pan poach eggs
until just cooked, about 5 minutes. To serve, place some polenta on warm plates, top with a piece of smoked haddock, scatter around
the asparagus, top the fish with a poached egg and cover the lot with some of the mustard chive sauce.