I made this recipe for Vital Farms' #PutAnEggOnIt campaign + the giveaway we partnered on. It has been one of my favorite recipes to shoot by far! These are inspired by the tater tots side at Velvet Taco and all of the other loaded tots I've ever enjoyed.
1 bag frozen tater tots (about 1 lb)
4 pieces thick cut bacon
3 tablespoons mexican crema (I really like the Cacique brand and find it at Kroger)
1 tablespoon finely chopped cilantro
1 teaspoon finely chopped dill
1/4 cup cotija cheese (crumbled)
2 tablespoons diced chives or green onion
Preheat oven to 425 degrees F and lightly grease a cast iron skillet (I used four small enameled cast iron skillets that I found at target!) and then add in the tater tots.
Dice the bacon slices into 1cm pieces and cook over medium heat in a skillet until its crispy. Add the bacon pieces and bacon grease on top of the tots and then bake for 20 minutes.
While the tots are baking, mix the crema with cilantro and dill and let it sit
When you have about 5-10 minutes left in the oven, make 4 flat/ sunny side up eggs either over easy or whatever level of "done" you prefer. I like to keep them runny so you can pop the yolk and let it run over the tots.
Once the tots are done, drizzle with the crema, add on the eggs, sprinkle with cotija and diced chives! Break those yolks and dig in. Add some hot sauce or diced jalapeño if you're feeling hot.
The crema is super important and you must add it !!!!! That is my only note.