Breakfast at O'Rourke's. Brian O’Rourke

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       Breakfast at O’Rourke’s

      BREAKFAST AT

      O’Rourke’s

      NEW CUISINE

      FROM A

      CLASSIC

      AMERICAN

      DINER

      Brian O’Rourke

      Wesleyan University Press | Middletown, Connecticut

      Wesleyan University Press

      Middletown CT 06459

       www.wesleyan.edu/wespress

      © 2015 Brian O’Rourke

      Unless otherwise noted,

      all photographs by Tom Hopkins

      All rights reserved

      Manufactured in the United States of America

      Designed by Mindy Basinger Hill

      Typeset in Calluna

      Wesleyan University Press is a member of the Green Press Initiative. The paper used in this book meets their minimum requirement for recycled paper.

      Library of Congress Cataloging-in-Publication Data

      O’Rourke, Brian, 1951–

      Breakfast at O’Rourke’s: new cuisine from a classic American diner / Brian O’Rourke.

      pages cm

      Includes index.

      ISBN 978-0-8195-7499-2 (pbk.: alk. paper)

      1. Cooking, American. 2. O’Rourke’s (Restaurant) I. O’Rourke’s (Restaurant) II. Title.

      TX715.0378 2015

      641.5973—dc23 2014040577

      5 4 3 2 1

      NOTE I have tried to correctly scale the recipes in this book for the home cook. If you find any questionable quantities or instructions, please let me know at the diner, or let Wesleyan University Press know, so that we can correct the next printing.

      Cover illustration: Eggs Oscar, with Fingerlings, an English Muffin and Hollandaise Sauce.

       To Grandmother Noonie, and my many other family members and friends who have helped me in so many ways for so many years, and in memory of my friend and mentor, Dr. Bob Wolfe, whose guidance inspired the creation of this cookbook

      Contents

       Introduction ix

       OMELETS

       The Dubliner Omelet 3

       The Bob Wolfe Omelet 9

       Tri-Pesto Omelet 15

       Firecracker Omelet 21

       Swiss, Crab, and Asparagus Omelet 26

       OTHER EGGS

       Eggs O’Rourke 35

       Eggs Oscar 42

       Eggs Galway 45

       Andouille Apple Crab Cakes 48

       PANCAKES AND FRENCH TOASTS

       Napoleon Pancakes 53

       Banana Bread French Toast 59

       Irish Bread Pudding French Toast 63

       Whoopie Pie French Toast 69

       Irish Soda Bread French Toast 74

       FRITTATAS, CHEESECAKE, AND QUICHES

       Harvest Frittata 81

       Cheddar and Leek Frittata 85

       Savory Breakfast Cheesecake 89

       Winter: Butternut Squash Quiche 94

       Spring: Asparagus and Brie Quiche 100

       Summer: Tomato Basil Quiche 105

       Fall: Pumpkin Brie Quiche 108

       OTHER BREAKFASTS

       Baked Stuffed Apples 113

       Breakfast Shepherd’s Pie 117

       Index 123

      Introduction

      The year was 1959. I was eight years old and a third grader at St. John’s School in Middletown, Connecticut. Little did I know that the events of that year would forever change my life.

      St. John’s School is located at one of the busiest intersections in Middletown—the junction of St. John’s Square, Main Street, and Hartford Avenue. The school property actually sits at the base of the Arrigoni Bridge, which spans the Connecticut River and links Middletown with Portland, Connecticut. Hartford Avenue leads to Route 9, a major north-south artery that hugs the Connecticut River.

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