Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover. Cover with cling film and microwave on High for 4-5 mins until the haddock flesh flakes easily. Meanwhile, get a pan of water on for the eggs.
Crack the eggs into the simmering water and poach for around 1-2 mins until the white is set, but the yolks are still soft.
Remove the fish.
Heat colcannon in the microwave according to pack instructions.
Mix half the chives into the colcannon, then spoon it between two plates. Top with the haddock and eggs and scatter with the remaining chives.
