Heat the milk in a saucepan with the onion and bay leaf. Remove from the heat and allow to infuse for 15 minutes. Return to the heat.
When simmering, add the fish and cook for eight minutes. Remove the fish and set aside, then strain the cooking fluid.
Cook the garlic, spring onions and thyme in the olive oil for five minutes, then add the potatoes and cooking milk and cook until the potatoes are tender, this should take about 12 minutes.
Flake the smoked haddock, discarding any skin or bones and fold into the potato mix. Fold in the parmesan and yoghurt, then season with black pepper to taste.
Fill a deep pan with water and bring to the boil, the water should be at least 12cm/4½n deep.
Add 1½ tablespoons vinegar for every litre of water.
Crack each egg into a coffee cup and slide the egg into the water at the exact point where it has a rolling boil.
After 2-3 minutes of cooking lift the eggs with a slotted spoon and lower them into the iced water.
Warm through the poached egg and place one on each warm plate.
Top with the smoked haddock hash.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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