For the rice cakes
1 tsp caster sugar
1 Tbsp rice vinegar
½ cup finely chopped spring onions
1 cup Spekko Long Grain White Rice
½ cup oil

For the topping
6 eggs
12 rashers, streaky bacon
2 Tbsp sesame seeds, toasted
1 ripe avocado, sliced
Salt and pepper to taste

1. In a small bowl stir together the rice vinegar and the caster sugar.

2. Cook the Spekko rice according to the pack instructions.

3. When your rice has steamed and cooled a little, stir through the rice vinegar mixture and the chopped spring onions.

4. Line a baking tray or brownie pan with baking paper, scoop how rice mixture into the pan and press down until even. Using damp hands press down until rice is firmly packed. Place another piece of baking paper on top before wrapping in clingfilm. Place in the fridge for 6 hours or overnight.

5. Remove rice from the pan place on a clean chopping board. Using a damp knife cut the rice into squares (or if you prefer using a damp cookie cutter, you can cut circles).

6. Heat the oil in a large non-stick pan, when it’s hot slide a couple of your cut rice cakes into the oil. Make sure not to overcrowd the pan. Cook them for 3-4 minutes each side until a lovely golden brown.

7. Set aside on some paper towels to drain the excess oil while you finish your toppings.

8. Cook the eggs to your liking, I would suggest either soft poached or fried.

9. Cook your bacon rashers until crispy.

10. Assemble your breakfast stacks, beginning with the crispy rice cakes, followed by the bacon and soft egg. Finish off sliced fresh avocado and a sprinkling of sesame seeds and a fresh squeeze of lemon.