This image is the cover for the book Breakfast at O'Rourke's

Breakfast at O'Rourke's

From a beloved New England eatery, “recipes for some of the best diner breakfasts anywhere” plus “invaluable words of wisdom, advice, [and] local history” (Michael Stern, author of Road Food).

Since 1941, O’Rourke’s Diner has been a beloved eatery and a second home to generations of Middletown families, Wesleyan students, and diners from all over the Connecticut River Valley. Capturing the magic of the diner itself—classic, hip, eclectic, and full of positive energy—Breakfast at O’Rourke’s is a trove of hearty gourmet recipes from one of Connecticut’s most beloved diners.

The book features menus for twenty-three complete O’Rourke’s breakfasts and over eighty recipes, including Irish Soda Bread, Eggs Galway, Bread Pudding French Toast with Caramel Sauce, Firecracker Omelet, Breakfast Cheesecake, Pumpkin Brie Quiche, and Red Flannel Hash. Each main dish is paired with a side, baked good, and sauce—so that cooks at home can recreate their favorite O’Rourke’s brunch. Lavishly illustrated with over fifty photos from food photographer Tom Hopkins, it also includes many vegetarian options. This is a must-have cookbook for diner aficionados and food lovers everywhere.

Brian O'Rourke

BRIAN O’ROURKE has been owner and chef at O’Rourke’s Diner in Middletown, Connecticut, for over thirty years since he began peeling potatoes and scrambling eggs in 1959. By infusing traditional American diner cuisine with globally inspired food, O’Rourke’s caters to a multitude of cultures and palates. Brian has travelled the world, learning skills and techniques all over America, Ireland, and the Caribbean. Brian uses his big personality and love for food and people to make O’Rourke’s Diner one of the world’s most special places.

Wesleyan University Press