Poach the haddock in the milk for about 5 minutes until the flakes separate easily. Drain, reserving the milk and flake the fish removing any skin and bones.
In a saucepan, melt the butter and fry the bacon. Stir in the flour and then add the milk to make a smooth sauce. Add a little water if too thick. Put in the potatoes, fish and seasoning and heat through. Stir in the eggs over a gentle heat without boiling, then serve, sprinkled with the chopped parsley.