Prepare the waffle batter. Combine flour, cornstarch, baking powder, baking soda, sugar and salt in a large mixing bowl. Make a well in the center and add milk, vegetable oil, egg, and vanilla. Mix just until combined. Let batter rest for 30 minutes.

Heat waffle maker and pour batter to make 4 waffles.

Make the pesto by blending together basil - pine nuts. Slowly drizzle in the olive oil and blend until smooth and thickened. Add the grated Parmesan cheese, blending until smooth. Season with salt and pepper. Set aside.

Heat 1 teaspoon oil on griddle or nonstick pan over medium heat. Add the sliced Canadian bacon and heat until crisp and warm, about 2 minutes. Set aside and keep warm.

In the same pan, heat ¾ tablespoon butter in nonstick pan over low heat. Melt the butter slowly; the butter should not foam or sizzle. Carefully crack the eggs into the pan, one by one. Cover the pan with a lid and cook for 5 minutes or until the whites have solidified and the yolks have slightly thickened.

Assemble the sandwiches. Lay 3 slices bacon per waffle on half of the waffle. Top with 2 fried eggs each and 1 tablespoon pesto, reserving the remaining pesto for next time. Serve.