Prepare waffle batter. In a medium bowl, combine dry ingredients (flour - salt). Make a well in the center and add buttermilk, oil, and butter. Let rest for 30 minutes.

While the batter is resting, cook bacon. Heat nonstick pan over medium heat. Add bacon strips and cook until crisp, about 5-7 minutes. Remove from heat and chop into small pieces.

Preheat waffle maker. Do not butter or spray non-stick spray on the waffle maker. Pour batter in an even layer and sprinkle half the bacon and cheese on top. Cook waffles until golden brown and cheese have melted.

Meanwhile, prepare the hollandaise. Pour hot water into a blender. Close the lid and let sit 10 minutes. Drain and dry blender.

Microwave coconut oil for 30 seconds. Add egg yolks, lemon juice and Dijon in a blender. While the machine is running, slowly pour coconut oil into the mix, letting the sauce emulsify. Continue to blend until thick. Season with salt, pepper, and paprika.

Heat 1 tablespoon olive oil in a nonstick pan over medium-high heat. Add spinach and saute until wilted. Season with salt and pepper.

Assemble the waffles. Place spinach in the center of each waffle, and top with a poached egg. Finish with hollandaise. Serve.