Prepare pancetta or bacon: cook until crispy using your preferred cooking method, whether on a sauté pan until done through and crispy or in a preheated 400 degree oven until done through and crispy. Let drain on a paper towel and set aside. If using bacon, crumble slices into bits.
Bring a sauce pan 3/4 full with water to boil on medium high heat. Add vinegar. Gently crack each egg one by one into the boiling water and let poach until desired doneness, about 3 minutes average. Carefully remove each egg from the boiling water and let drain on a paper towel while preparing the jars.
Using six small mason jars or ramekins, scoop each one halfway full with Cauliflower Mash. Sprinkle some pancetta pieces, then top with remaining Cauliflower Mash, leaving a divot for a poached egg. Top each jar with a poached egg, garnish each with a 1/2 tablespoon of crème fraîche, and sprinkle minced chives on top. Serve immediately.