Breakfast Stack

Preparation

1. Step 1

   Rinse rice in a large fine-mesh sieve under cold running water, then drain well, tapping sieve. Combine rice, 1 1/4 cups water, and 1/4 teaspoon salt in a 2-quart heavy saucepan and bring to a boil. Reduce heat to low and cook, covered, 15 minutes. Remove from heat and let stand, covered, 10 minutes.

   Step 2

   While rice is standing, trim scallion and cut diagonally into very thin slices.

   Step 3

   Stir rice from bottom to top. Lightly butter a metal 1-cup measure. Firmly pack enough rice in measure with a rubber spatula to fill measure halfway. (If spatula becomes sticky, dip in water.) Invert measure onto a buttered plate, then tap measure to unmold rice. Repeat with remaining rice, rebuttering measure each time, to make 4 disks total. Chill disks, uncovered, at least 15 minutes.

   Step 4

   Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat until foam subsides. 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. Cook, rotating each cake once, until golden, about 5 minutes more, and transfer to plates.

   Step 5

   Increase heat to high and add 1/2 tablespoon butter to skillet, then brown bacon, turning over once, about 2 minutes total. Place 2 slices bacon on each rice cake.

   Step 6

   Wipe out skillet with a paper towel and heat remaining tablespoon butter over moderately high heat until foam subsides. Crack eggs one by one into skillet. 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.

   Step 7

   Place 1 egg on each rice cake stack and sprinkle with scallion.