Bone-In Ribeye Roast... now what?

I decided this year to wander through the market and see what spoke to me for Christmas dinner... I came home with this list:

1. Bone-in Ribeye Roast
2. Baby Bells
3. Portabellas
4. Potatoes
5. Tarragon
6. Arugula
7. Other stuff

Now I have to decide what to do. But here's something that's a given... Baked Eggs, and Custard Style French Toast for Christmas morning breakfast...

Baked Egg all ready to go

They are some simple to do, and have been a Christmas morning regular for years now.

Here's the simple method:

• Take a ramekin, coat with butter, sprinkle with Panko or breadcrumbs, 
• Crack an egg into it
• Pour some whipping cream over it
• Add a dash or two of Tabasco
• Grate some nutmeg on top of it
• Add a pinch of salt and pepper
• Sprinkle some shredded Parmesan
• Bake in a shallow water bath at 350F for about 9 minutes or until eggs are just starting to set... remember, eggs will continue to cook after removing from the oven.

Ready to go in the oven - just need to add a water bath

 And the other thing I often do is my favorite French toast...

Custard style French Toast

This is also a simple method:

• I use Texas Toast. 
• I crack some eggs
• Add some whole milk, cinnamon, orange zest, and a touch of sugar. 
• Whisk it all together, and dip the bread in it. 
• Then I arrange the bread on a baking sheet, and pour the remaining egg mixture on top of it and allow it to soak it all up until the bread is saturated. 
• Then, I either bake in it the oven at 350F, or I cook it on a griddle over medium heat. 

The bread turns out with a soft custard consistency in the middle... IT'S SO GOOD!!!
Anyway, wish me luck on my Ribeye production... got to let some ideas simmer in my head for a bit.