Breakfast Stack

Name: Breakfast Stack
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Global
Ingredients: 8 slices Canadian bacon (6 to 8 oz total); 4 larges eggs; 1 scallion; 237 milliliters sushi rice; 3 Tbsps unsalted butter

Breakfast Stack might be a good recipe to expand your morn meal recipe box. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 400 calories, 21g of protein, and 17g of fat each. It is a good option if you're following a gluten free diet. Head to the store and pick up butter, eggs, scallion, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Rinse rice in a large fine-mesh sieve under cold running water, then drain well, tapping sieve.

Ingredients you will need

Water

Rice

Equipment you will use

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.

Ingredients you will need

Water

Rice

Salt

Equipment you will use

Sauce Pan

Remove from heat and let stand, covered, 10 minutes.

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

Ingredients you will need

Green Onions

Rice

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.

Ingredients you will need

Butter

Water

Rice

Dip

Equipment you will use

Spatula

Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat until foam subsides.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Butter

Rice

Equipment you will use

Frying Pan

Increase heat to high and add 1/2 tablespoon butter to skillet, then brown bacon, turning over once, about 2 minutes total.

Ingredients you will need

Butter

Bacon

Equipment you will use

Frying Pan

Place 2 slices bacon on each rice cake.

Ingredients you will need

Rice Cakes

Bacon

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.

Ingredients you will need

Butter

Egg

Equipment you will use

Paper Towels

Frying Pan

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.

Ingredients you will need

Pepper

Egg Yolk

Salt

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

Ingredients you will need

Rice Cakes

Green Onions

Egg

Rice cakes can be shaped 1 day ahead and chilled, loosely covered after 15 minutes. Allow 2 to 5 minutes longer to cook.The eggs in this recipe will not be fully cooked, which may of concern if salmonella is a problem in your area.

Ingredients you will need

Rice Cakes

Egg