• Preheat oven to 425°. Place tater tots on a small sheet pan that has been sprayed with non stick spray. Place 4 strips of bacon on another small sheet pan that has been lined with a piece of parchment paper (you can also just spray it as well)
• Bake for 20 to 25 minutes, or until both bacon and tots are crispy. Flip the bacon and tots once, halfway through the baking time. Remove bacon to a paper towel lined plate to drain, then chop up for garnish. Leave the oven on when finished with tots and bacon.
• While the tots and bacon are baking, make gravy and eggs.

Country gravy

• Melt 2 tablespoons butter in a large skillet placed over medium high heat. Add flour and whisk constantly until mixture turns light tan, about 1 minute.
• Slowly whisk in milk and bring to a boil. Reduce to a simmer and cook, stirring often, until slightly thickened, about 4 to 5 minutes, allowing to bubble up the final minute. Remove from heat.
• If gravy appears lumpy, pass through a fine mesh strainer. Season with kosher salt and plenty of black pepper to taste.

Scrambled eggs

• Place eggs, heavy cream, and cream cheese in a medium bowl. Whisk vigorously. The cream cheese will not completely break down into the eggs. This is fine as it will melt into the eggs while cooking.
• Heat a nonstick skillet over medium heat. Add butter to hot skillet, if using. Pour eggs into hot skillet.
• Using a rubber or silicone spatula begin sweeping the sides and bottom of the pan. Cooked egg will be gathered up, allowing uncooked egg to drop to the bottom of the pan.
• If you feel that it is happening too quickly, or if you see any browning developing on the eggs, move the pan off of the heat and continue stirring.
• Continue to gently move the egg mixture as it begins to form curds, until there is no liquid egg mixture left.
• Do not overcook the eggs, erring on the side of underdone, as they will cook more when the poutine is assembled. Remove from the heat and pour eggs immediately into a bowl to stop the cooking.

Assembly

• Divide the tater tots evenly into 4 mini cast iron skillets or other 2 cup shallow oven safe dishes.
• Divide the eggs onto the top of each serving of tots.
• Top each serving with ½ cup of gravy followed by ½ cup of shredded cheddar.
• Place all servings back into the oven for 5 to 8 minutes, or until the cheese is melted and the gravy is bubbling up the sides.
• Serve topped with chopped bacon and chives.