Put milk on to boil, keeping half a cupful of it to mix the flour. Whisk in flour with 1/2 cup of milk. Once the milk boils, whisk in flour/milk mixture.
Add the fish, season with salt and pepper, and cook on medium heat for 10 minutes.
Heat water in a pot on medium high heat until it boils. Break each egg onto a small plate, then let the egg slide into the water. Poach all six eggs until desired doneness.
Place the toasted bread on a platter. Pour the fish cream over each slice, then top with a poached egg.
Garnish the dish with points of toast and parsley.