Put the eggs in a pan and cover with cold water, then bring to the boil on a high heat. Simmer for 3 minutes for soft-boiled, or 5-6 minutes for hard-boiled. Plunge into cold water until cool enough to peel,then quarter.

Meanwhile, in a shallow pan, pour the milk overthe haddock and bay leaves and bring to a gentle simmer. Poach for 5-8 minutes, until just cooked through and the flesh flakes easily. Remove the fish to a plate, peel off and discard the skin and flake.

Heat the oil and cook the onion until soft. Add the spices and some salt and tip in the rice, stirring it well so all the grains are coated. Add a splash of water and heat through. Gently stir
in the fish, herbs and some black pepper, top with the eggs and serve.