To make the waffles: In a bowl, mix the milk and vinegar and set aside for 5 minutes. In a large bowl, whisk together the flour, cornstarch, salt and baking powder.
Add the wet ingredients to the dry and mix until just incorporated. Make sure not to over-mix the batter. (If the batter is too thick mix in a touch more milk to thin it out, if it is too thin add a little more flour to tighten it up. You want the consistency of honey.)
Heat a waffle iron and grease lightly with non-stick spray. Once hot, portion the amount of batter equally, add about ⅓ cup of batter to the iron and cook according to your machine's directions. The amount of batter will vary on the type of waffle iron you have. Transfer the cooked waffle to a wire rack, set on a baking sheet and keep warm in a 200°F oven while you continue to make the rest.
To make the topping: Heat half of the oil in a nonstick pan over medium heat. Add in the onion, bell peppers and mushrooms. Season with salt and black pepper and cook until the moisture has evaporated and the vegetables have softened and just begun to caramelize, (about 5-8 minutes). Add the ham and sauté until browned (about 3 minutes).
Heat the remaining olive oil in a non-stick pan over medium-low heat. Once hot, carefully crack in the eggs one at a time. Cook until the whites have set and the yolks are bright yellow. Season lightly with salt and black pepper.
To serve, top each waffle with cheese, the vegetable and ham mixture, a fried egg and scallions. Drizzle with hot sauce if desired. Serve with apples.
Notes
Pro Tip - If you do not have a waffle maker substitute store bought waffles.