Fill a shallow pot with water and bring to a simmer. Heat a large skillet over medium heat and add the bacon. Cook until crispy and rendered. Drain on a paper-towel lined plate and set aside until you are ready to serve.
To the pot of simmering water, add the white vinegar. Keeping the water at a simmer (not a boil), create a whirlpool by stirring the water in a circular motion with a slotted spoon. Crack each egg into a small bowl or ramekin and then carefully drop them, one at a time, into the gently swirling and simmering water. Poach the eggs for 4 minutes, remove from the water with the slotted spoon, and carefully set on a paper-towel lined plate until you are ready to serve.
For the Waffles:
Heat a waffle iron and preheat the oven to 200°F.
Spray the waffle iron liberally with nonstick cooking spray. Spread roughly 2 cups of the tater tots on the iron in an even layer. Season with salt and pepper.
Close the waffle iron and cook on medium-high until the waffle is crisp, about 5 minutes.
Open the waffle iron and fill in any holes in the waffle with more tater tots, then close the iron again, and cook until golden and crispy, roughly 2-3 minutes more.
Transfer the waffle to a baking sheet; keep warm in the oven while you make the remaining waffles.
Halve each waffle. Place a waffle half on each serving plate and top with the crispy bacon, a poached egg, a sprinkle of salt and pepper, a drizzle of truffle oil, and lots of chopped scallions/chives. Serve immediately while warm.
You really want to take the time to defrost the tater tots before attempting to waffle them. For these waffles, I set the bag of tater tots out at room temperature, unopened, for about an hour. Then they were ready!