United Airlines served cubed steak with chimichurri on a recent Chicago O'Hare to Houston flight in its First Class steak and eggs breakfast. The steak was excellent, and the chimichurri sauce complemented the beef well. The chocolate croissant arrived warm and was excellent. Fresh fruit and Chobani vanilla Greek yogurt completed the tray.
The dish fell short on its main promise. Instead of an egg soufflé as listed on the menu, the plate included what resembled bread pudding, similar to one served on an earlier Chicago flight. Bread dominated what should have been the egg component, with minimal discernible egg texture or flavor. The writer noted seeing other reports of the same problem from Chicago catering.
The meal had enough carbohydrates between the bread pudding and chocolate croissant. Strong coffee accompanied the tray. Despite the egg disappointment, the writer said they would order the dish again if United addresses the catering issue and delivers actual eggs to match the menu description.