Boil potatoes until soft and similarly boil broccoli florets for 7-8 minutes, until tender but still slightly crisp.
Drain both and put together in a pan with a good knob of better, season with a little freshly ground black pepper
and mash together. Meanwhile, make the mustard sauce by melting 2 Tbs butter in a pan and adding a couple of Tbs
plain flour. Cook gently for a minute or two, then add whole milk, stirring all the while, until you have a nice
smooth thickish sauce. Stir in a Tbs or two of grain mustard and a Tbs or two of chopped chives and keep warm.
Poach fillets of smoked haddock in a little milk infused with a few peppercorns and a bay leaf, until just cooked,
about 10 minutes. Poach a couple of eggs in another pan of simmering water. To serve, spoon the broccoli mash
onto warm plates, add the poached haddock fillets, top with a poached egg and pour over the mustard chive sauce.