To make your poolish, measure water, yeast, and flour into a high sided container. Stir to combine. Allow to sit, covered, at room temp for 12-24 hours.

Preheat small saucepan over high heat and add butter. Butter should foam and eventually milk solids should form at the bottom and become brown. At this point, add cold milk and stir to combine. Add buttermilk and stir.

Add poolish (everything you made 12-24hrs earlier) into a bowl followed by vanilla, egg, and brown butter milk mix. Whisk to combine. Add flour, salt, sugar, and baking soda. Whisk to combine, trying to get batter as smooth as possible...there will likely still be some small lumps.

Spray waffle maker with pan spray, add recommended amount of batter to your waffle maker (i'm using about ¾c), invert waffle maker and cook. My waffle maker cooks for about 5min. Times may vary depending on your waffle maker

Preheat med nonstick pan over high heat and add mixed berries and a splash of water. Once berries have begun to break down a bit, add maple syrup and lemon juice. Stir to combine, return to simmer and continue to cook for 6-8min until thickened.

Using mixer, whip cream cheese, heavy cream, and salt until well combined and thickened. Add powdered sugar and whip until sugar is dissolved (about 15 more sec).

Fold cheeses and chives into non-vanilla batter to combine.

To make waffles, spray waffle maker with pan spray, add torn up pieces of thick cut ham directly to waffle maker, followed by a scoop of waffle mix, and top with another piece of torn ham. Cook until done. Top with 2 fried eggs.