Celebrate the holidays with a simple brunch

Preheat oven to 350 degrees F.

Prepare ramekins by brushing the inside with olive oil or spraying with nonstick spray. Wrap two pieces of bacon around the inside of each ramekin, closing all gaps around the sides. Cut the remaining 12 pieces of bacon in half, leaving you with two shorter pieces of each piece of bacon. Place two of these pieces in the bottom of each ramekin, covering all gaps.

Heat a large sauté pan on high, add olive oil or butter, add shallots and reduce heat to medium. Gently cook shallots until translucent, or about 4 minutes. Add arugula to the pan and cook until wilted. Remove arugula from pan and allow to cool. Squeeze out any excess water with your hands.

Combine eggs, gruyere and arugula, season with salt and pepper. Remember that the cheese will add some salt on its own. Fill each ramekin ¾ full and bake for 20 minutes or until eggs are set and tops are golden and puffed.

Remove eggs from ramekins while hot, using two towels, to prevent burning yourself. Serve immediately as eggs will lose volume as they sit.

Mix dry ingredients, slowly adding wet; mix well into a smooth batter. Heat a pancake griddle or nonstick pan, brush with vegetable oil, and ladle into frying pan and cook as you would pancakes (cook on one side until bubbles are visible on top, then flip and cook the other side until golden).

Cut each cream cheese package into six pieces. Roll the pancake around cream cheese.

Make the lemon sauce in a medium saucepan. Starting with the butter, gradually add ingredients, one at a time, beating well over medium heat. Continue, stirring constantly (otherwise the egg will cook), until mixture slightly thickens.

Preheat oven to 350 degrees F.

Heat a medium-size sauté pan over high heat and add olive oil. When hot, add onion, garlic, and thyme. Lower heat to medium and slowly cook for 6 minutes or until onions are soft. Place in a large mixing bowl and allow mixture to cool. Add heavy cream, chicken stock, salt, pepper, eggs and whisk until well combined.

Add bread, grated parmesan, and tomatoes, tossing well to coat everything, and allow the mixture to sit for at least 10 minutes. Place in a greased 13" x 9" pan and bake for 45 minutes, or until the top is golden brown and the pudding is set.