Step 1

Preheat a waffle iron on the highest setting. In a small bowl, whisk together milk and vinegar; let stand until thickened, about 5 minutes.

Step 2

In a large bowl, whisk together flour, cornmeal, baking soda, salt, and pepper. In a second large bowl, mix together egg yolks, sour cream, butter, and milk mixture. Add flour mixture and mix until just combined. Stir in Gruyere, goat cheese, parsley, chives, and tarragon; do not overmix.

Step 3

Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Stir half the egg whites into the batter; gently fold in remaining half.

Step 4

Spray waffle iron with nonstick cooking spray. Pour 1 cup batter into waffle iron (it should be three-quarters full). Close lid and cook until waffle is golden and crisp, about 7 minutes. Remove waffle from iron. Quickly toss between your hands to release steam and help retain crispness. Serve immediately topped with some of the spinach and 1 poached egg, and drizzled with hollandaise. Repeat process with remaining batter.