Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Put the haddock in a buttered baking dish and cover with foil. Bake for 10-12 minutes until the fish just flakes easily. Flake into large pieces in the dish, cover and set aside.
Place the eggs in a pan of boiling water and simmer for 9 minutes; refresh under cold water, crack the shells to let the air out and set aside.
Heat half the butter in a saucepan over a low heat. Add the leek and cook for 5 minutes. Add the curry powder and cook for 2 minutes more. Stir the rice into the pan with a pinch of salt. Pour in 400ml water, bring to the boil and then turn down to simmer. Cover the pan and cook for 12 minutes, or until all the water has been absorbed. Remove from the heat and stir in the spinach. Cover and leave to wilt for 2 minutes.
Carefully fold in the flaked haddock, the finely grated zest and juice of 1 lemon, the remaining 25g butter, two-thirds of the chives and salt and pepper to taste. Spoon into a serving dish and arrange the eggs, peeled and cut into quarters, on top with the remaining chives. Put the remaining lemon, cut into wedges, on the side.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.