Bring a small pan of water to the boil and gently lower in the eggs. Boil for 7 minutes, then immediately scoop out of the pan and plunge into cold water for a few minutes to cool. Peel and set aside.
Put the haddock into a small pan and pour over the milk. Top up with water if you need to, to completely cover the fish. Bring to a simmer and gently poach for 2-3 minutes until the fish is opaque and starts to look flaky.
Remove from the pan, discard the skin and any bones and break into large chunks.
Blanch the spinach by pouring a kettleful of water over it, through a sieve, and squeeze out all the water using the back of a spoon. Tip into a bowl, season, add 1 tsp garlic oil and ¾ of the grated pecorino.
Top the rye toasts with the spinach and add chunks of the haddock. Cut the eggs into quarters and add these. Season well with black pepper and scatter over the remaining cheese, to serve.