French cooking and butter

That's right. We invited a bunch of pregnant women over for brunch this past weekend and thought they'd really appreciate a pan full of butter with a brick of cream cheese thrown in there to mix things up a bit.

What? You don't believe me? Okay, here's a little more context for you: The recipe is for Indian-style scrambled eggs. We love Indian food, so this seemed like a winner out of the gate. The problem, it turns out, is that the Frog Commissary is a French Cookbook, not an Indian one. So they don't really understand that loads of butter and cream cheese (and enough black pepper to make steak au poive) may not make for the most convincingly authentic Indian food. But what the heck! It's got 16 eggs to go with all of that, so maybe we can pretend it's the French version of the Adkins diet.

Sorry to keep hammering on how much butter we put into this dish, but the photograph doesn't do it justice. The butter you see there is just for the scrambled eggs (which also got the full brick of cream cheese added), and the base of that omelette pan the butter's sitting in is a full 12 inches across. I had to toss in another half-stick to make the tomato relish and rice-and-dhal sides that were meant to pair up with this lipid bonanza.