Breakfast Stack

Directions

1. 1
   Rinse rice in a large fine-mesh sieve under cold running water, then drain well, tapping sieve.
2. 2
   Combine rice, 1 1/4 cups water, and 1/4 teaspoon salt in a 2-quart heavy saucepan and bring to a boil.
3. 3
   Reduce heat to low and cook, covered, 15 minutes.
4. 4
   Remove from heat and let stand, covered, 10 minutes.
5. 5
   While rice is standing, trim scallion and cut diagonally into very thin slices.
6. 6
   Stir rice from bottom to top.
7. 7
   Lightly butter a metal 1-cup measure.
8. 8
   Firmly pack enough rice in measure with a rubber spatula to fill measure halfway.
9. 9
   (If spatula becomes sticky, dip in water.)
10. 10
    Invert measure onto a buttered plate, then tap measure to unmold rice.
11. 11
    Repeat with remaining rice, rebuttering measure each time, to make 4 disks total.
12. 12
    Chill disks, uncovered, at least 15 minutes.
13. 13
    Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat until foam subsides.
14. 14
    Add rice disks and cook, rotating each once for even browning, until undersides are pale golden, about 8 to 10 minutes, then turn cakes over and add 1/2 tablespoon butter to skillet, swirling to melt butter.
15. 15
    Cook, rotating each cake once, until golden, about 5 minutes more, and transfer to plates.
16. 16
    Increase heat to high and add 1/2 tablespoon butter to skillet, then brown bacon, turning over once, about 2 minutes total.
17. 17
    Place 2 slices bacon on each rice cake.
18. 18
    Wipe out skillet with a paper towel and heat remaining tablespoon butter over moderately high heat until foam subsides.
19. 19
    Crack eggs one by one into skillet.
20. 20
    Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper total and fry until whites are cooked and yolks begin to set, 2 to 4 minutes.
21. 21
    Place 1 egg on each rice cake stack and sprinkle with scallion.