Smoked haddock with poached eggs, spinach and hash browns

1) Preheat the oven to 200 °C
2) Wrap the haddock loosely in foil and put on a baking try.
3) Add the hash brown to the tray and bake both in the oven for 25minutes, turning the hash browns once.
4) About 7 minutes before the end of the cooking time, put a frying pan with about 2 cm of water on to heat up with a splash of vinegar.
5) When its simmering crack the eggs in gently and leave to cook.
6) Meanwhile pop the spinach in a small saucepan, with a couple of tablespoons of water, over a highish heat and allow to thaw and heat through, stirring constantly.
7) Once the spinach is hot, remove from the heat and ad the garlic powder and double cream. Stir to combine.
8) Remove the baking tray from the oven, open the fish package and flake the haddock.
9) To serve: spread the spinach in a line on the plate (as long as the three hash browns), top with the hash browns, then the smoked haddock and finally, remove the eggs with a slotted spoon and place on top.
10) Season to you taste and enjoy!