Preheat a waffle maker to medium and an oven to 135°C.
Whisk flour, baking powder, salt, sugar, eggs, milk, and melted butter in a bowl before stirring in cooked bacon.
Cook ladlefuls of batter in the waffle maker for five minutes until golden and keep warm in the oven.
Simmer shallot, peppercorns, bay leaf, vinegar, and water until reduced by half, then strain and cool.
Whisk egg yolks into the reduction and gradually emulsify with melted butter, then season.
Poach eggs one by one in simmering water for 3 minutes until set and drain on a plate.
Fry the remaining bacon slices until crisp and drain on paper towels.
Assemble by topping waffles with poached eggs, crisp bacon, hollandaise sauce, and chives.