Preheat waffle iron according to manufacturer directions - use or do not use cooking spray if directions indicate

Sift together flour, baking powder, and salt in a medium bow.

In a second bowl beat or whisk egg yolks and sugar until sugar is dissolved, it will be a pale yellow

Add vanilla bean paste, butter, milk and whisk to combine

Combine the liquid mixture with the flour mixture and stir to combine - careful not to over mix

Beat together (third bowl) egg whites until peaks form - about 1 minute

Gently fold egg white mixture into the batter

Add batter and cook waffles according to manufacturer's directions

Set aside or keep warm in 200 degree oven

Preheat oven to 425

Stuff onion, garlic, lemon, salt, pepper, and thyme in chicken

Rub outer skin with melted butter, add a bit of salt and pepper to taste

Transfer to a rack coated with cooking spray in a baking dish, breast side down

Roast for 1 1/2 hours or until juices run clear

Remove from oven, let cool to handle, shred

Transfer to Dutch oven over high heat

Add 4 cups of chicken stock and heat to a high simmer

In a measuring cup combine 1 tablespoon corn starch with 1/3 cup water

Add cornstarch mixture about 1 tablespoon at a time until desired thickness is reached for a gravy

Heat a skillet over high heat and add 2 eggs

Cook for 2 minutes, cover, turn off heat and let cook until desired texture of egg is reached - I like mine more on the done side, so I let them go about 5 minutes

Arrange waffle on a plate, cover with shredded chicken and gravy, top with egg, salt and pepper and parsley or chives, if desired