For the waffles, preheat a waffle maker to a medium setting. Preheat the oven to 140C/275F/Gas 1. Place a large wire rack onto a baking sheet and place in the oven to warm.
Mix the gluten free flour, baking powder, salt and sugar in a large mixing bowl. Whisk in the eggs, lactose free milk and butter until well combined.
Ladle some of the batter into each well of the waffle maker, close the lid and cook for five minutes or until golden-brown and crisp. Repeat the process until the batter is used up, keeping the cooked waffles warm on the wire rack in the oven.
For the poached eggs, bring a pan of salted water to the boil and add the vinegar. Whisk the water to create a whirlpool and once settled, carefully crack an egg into the water.
Simmer for 2-3 minutes, remove the poached egg with a slotted spoon and place onto a plate to drain. Repeat the process with the remaining eggs.
Heat a frying pan until hot, add the bacon and cook until crisp on both sides. Drain the bacon on kitchen paper.
To serve, place the waffles onto the serving plates, top with the poached eggs, bacon and finish with the chopped chives.