Queso

1. Melt butter in a medium skillet over medium/medium-low heat. Add flour and stir constantly for 1-2 minutes. You want to cook away the raw flour taste, but not let it get too brown.
2. Add whole milk and stir until the roux (butter-flour mixture) has been completely incorporated. Cook, stirring occasionally, until the milk has thickened slightly (it will probably beging bubbling a bit) and it coats the back of a spoon. Remove pan from heat, add cheese and season with Kosher salt and freshly ground black pepper, and stir until fully melted. If cheese isn’t melting completely, you can return to low heat to aid the process.

Totchos

1. Bake tater tots according to package directions, until crispy.
2. Meanwhile, cook chopped bacon over medium/medium-low heat until crisp. Transfer bacon to a paper-towel lined plate to drain.
3. Spray a nonstick skillet with nonstick cooking spray and heat over medium/medium low heat. Once hot (adding a droplet of water to the pan should make it gently sizzle), crack open eggs and add them, one at a time, into the skillet. Season with salt and pepper and cover with a lid. This will help the tops of the whites set before overcooking the bottom of the eggs. The eggs are done cooking when the whites are just set (the yolk will still be runny).
4. Transfer tater tots to serving dish and top with queso, bacon, scallions, egg, and the condiments of your choice (ketchup, sriracha, etc).