It’s no secret that O’Rourke’s Diner is the crown jewel of Main Street’s restaurant row. The popular diner is usually jam-packed with hungry customers, including President Michael Roth, who told The Argus in an e-mail that he usually orders the O’Rourke’s Eggs for breakfast and the Brian’s Reuben for lunch.

The University has a close bond with these purveyors of all things greasy and delicious, which was only strengthened through the campus’ involvement in rebuilding the diner after it burned down in 2006.

“When MoCon closed down we were able to take that cooking equipment,” said Lance Whalen, who is general manager. “Most of our cooking line is equipment from the University.”

To show his gratitude, Whalen offered up O’Rourke’s recipe for French toast, an old favorite with a few twists. He suggests using white bread, but noted that when it comes to French toast anything goes.

“The fun is you can use anything,” Whalen said. “We’ll use scones, bread pudding, even cookies.”

French Toast

6 eggs

1 cup of heavy cream

1 tablespoon of vanilla extract

1 tablespoon of cinnamon

Bread

Mix eggs, cream, vanilla extract, and cinnamon in a bowl. Heat butter or oil in a frying pan, then dip each piece of bread in the mixture and fry it for 2-3 minutes on each side. Enjoy.