Originally Posted by seanp7

The Gruyere-Cocotte Egg dish looks interesting (and good, actually) - but isn't it a bit strange to mix Gruyere Cocotte (French) with chorizo (Spain)/chicken sausage (USA), and pita bread (Middle East)? Or are UA chefs leading the culinary world through daring Fusion meals ?

Originally Posted by cricketer

If you think of it as a "egg fried in a mould with sausage (some of it having fallen apart) and toasted white bread triangles" then suddenly it's a wholesome American comfort meal with no ambition whatsoever involved.