Poach the smoked haddock in milk for about 10 minutes, then drain and flake the flesh. Keep the fish warm.
Whisk the eggs, a seasoning of salt and pepper and the milk together. Use the milk from poaching the smoked haddock if you wish, it gives a lovely flavour to the mixture but go easy on the seasoning added.
Melt the butter in a frying pan and pour in the scrambled egg mixtur