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In a medium frying pan, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Reserve a heaping tablespoon of the bacon mixture for topping the waffles upon serving.
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While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese.
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Heat waffle iron and spray with cooking spray. Pour a heaping 1/2-cup of the batter onto the waffle iron and cook until it is golden brown - 5-7 minutes. Repeat with the remaining batter.
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As you're cooking the last waffle, melt butter in a large frying pan over medium-high heat. Crack eggs into the pan, leaving space between each, cook without flipping for 4-5 minutes until whites are set and yolks achieve desired doneness.
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Serve each waffle topped with an egg, a sprinkle of the reserved bacon/onion, a few slices of avocado, chives, pepper and maple syrup, as desired.