Boil potatoes for 10 minutes or until slightly tender.
Lay the haddock flesh-side down on top of the potatoes. Cover and simmer for 4-5 minutes.
Remove the fish and roughly flake the flesh, discarding any skin and bones. Drain and mash the potatoes, then season.
In a bowl, mix the mashed potatoes, cream, fish, and parsley. Set aside to cool.
With floured hands, shape the mixture into four fish cakes.
Heat the oil in a pan and fry the cakes gently for 6-8 minutes, turning once. The cakes should be cooked through and golden on the outside.
While fish cakes are cooking, poach the eggs. When finished, top the fish cakes with the eggs and serve.