Preheat oven to 350°F and heat waffle maker to its high cook setting.
Distribute tots onto waffle griddle. Close and cook for 10 -12 minutes until tots are golden brown and crispy. Gently remove waffle and transfer to a cutting board.
Line a baking sheet with parchment paper and place bacon strips onto paper. In a small bowl, stir together mustard and maple syrup. Spoon mixture over bacon coating both sides. Bake for 15 minutes. Flip bacon over and bake for another 6 minutes until crispy.
In a small sauce pot, add water and vinegar and bring to a gentle boil. Working with one egg at a time, gently give the water a swirl and crack the egg into the water. Poach for 3 minutes. Continue to poach remaining 3 eggs.
Gently cut waffle into quarters and transfer to serving plates. Top each waffle quartered with 1 strip of bacon and 1 poached egg.
Brown Butter Hollandaise
In small sauce pan over medium heat, melt butter and cook until golden in colour, 5-10 minutes. Remove pan from heat and whisk in egg yolks and lemon juice until thickened. Serve warm over eggs. Garnish with chives.