Serious Eats - seriouseats.com

This reminds me of something I wanted to comment on last week with respect to another recipe.

The suggestion here for using peanut oil is unnecessary and potentially dangerous. Peanut allergies, long among the most deadly, are increasing in prevalence geometrically, and yet TV chefs and restaurants are trumpeting peanut oil as a frying medium despite this unique risk. There are a number of healthful alternatives that have the same or better smoke-point attributes, and to ignore them in the face of a known fatal allergen is most unfortunate.

Cookbook authors would do well to be mindful of such public health concerns before using ingredients whose benefits are essentially mythical. Recipes like this only exacerbate the allergy problem.

I fully agree with Sandro's report. I've tried the sandwiches in Chicago, DC, and NYC, and I've been uniformly impressed with their quality. In fact, even compared against other "fresh" breakfast options near me on the UWS, I'd prefer an eggs florentine or peppered bacon sandwich from Starbucks.

Yes, there are certainly places to get really excellent egg sandwiches, but in my experience many establishments are just as likely to use cheap buns, unmelted cheese, or leave shell bits in the eggs as they are to consistently beat the selections at Starbucks.