Scottos' brunch: Nutella pancakes, polenta eggs

Why should Christmas dinner get all the love? Celebrate Christmas Day brunch with a fantastic, gourmet menu from the Scotto family of Fresh by Scotto restaurant. Learn how to make creamy polenta with eggs, frittatas with crabmeat and spinach, French toast with smoked salmon and sour cream, and tasty Nutella pancakes with hazelnut maple syrup:

Creamy Polenta with Sunny Side Up Eggs
Servings:

6 servings

Ingredients

    • 6 cups milk
    • 2 cup water
    • 2 cup instant polenta
    • 1 cup mascarpone
    • 1/4 stick butter to grease baking pan
    • 1 cup parmesan cheese
    • Salt and pepper to taste
    • 6 whole eggs
    • 6 slices crisp bacon, chopped into bits

Preparation

Baking Directions:

French Toast with Smoked Salmon, Brie, Avocado, Sour Cream and Chives
Servings:

6 servings

Ingredients

    • 1 pound loaf brioche bread, cut into 1-inch thick slices to make 12 slices
    • 11/2 pounds sliced smoked salmon
    • 11/2 pounds sliced brie
    • 1 bunch fresh chives, chopped fine, save half to mix into sour cream
    • 3 avocados, skin and pit removed, cut into thin slices
    • 2 tablespoons canola oil to grease skillet
    • 4 large eggs
    • 1 cup whole milk
    • 2 sticks butter (1/2 pound)
    • 1 8-ounce container sour cream

Preparation

Baking Directions:

Frittata with Crabmeat, Spinach, Mascarpone, Parmesan and Speck Prosciutto
Servings:

6 servings

Ingredients

    • 6 large eggs
    • 1 cup crab meat
    • 1/2 pound fresh spinach, cleaned, stems removed
    • 1/4 pound butter
    • Salt and pepper to taste
    • 6 pieces Speck Prosciutto, sliced thin
    • 1 cup Mascarpone
    • 1 cup Parmesan cheese

Preparation

Baking Directions:

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