First, put potatoes on to boil in salted water, adding broccoli half way through. When cooked, drain,
stir in a good knob of butter and mash together to make a smooth purée. Meanwhile, make a cheese sauce
by melting a Tbs butter and adding a Tbs plain flour. Cook the roux for a few minutes, then, off the heat,
add whole milk, stirring to make a smooth sauce. Add in a good handful of grated cheddar cheese and a tsp
or two of mustard. Season and keep warm. Now poach skinless fillets of smoked haddock for about 7 – 8 minutes,
depending on how thick, and while that’s happening, poach a couple of eggs in another pan. To serve, spoon
some broccoli mash onto warm plates, top with the drained fish, top that with a poached egg and spoon over
a dollop or two of cheese sauce. Garnish with chopped chives and a grind of black pepper.