Scottos' brunch: Nutella pancakes, polenta eggs

To make the polenta, heat the milk and water in a large pot and bring to a boil. While the water is simmering, slowly add the polenta. Stir constantly for 6 to 7 minutes, or until the liquid has been absorbed.

Remove from heat and stir in the mascarpone.

Preheat oven to 350°F. Pour polenta into greased 9 x 13-inch baking dish. Using the back of a ladle, make deep depressions in the polenta. Crack open the eggs and place one in each well, season each egg with salt and pepper, and top the entire dish with parmesan cheese.

Bake until the egg whites are firm and the yolks are cooked according to how you like them or bake approximately 10 to 15 minutes. Remove from oven, sprinkle with bacon, and serve.

Place 6 slices of brioche bread on a work surface, add 2 slices salmon, brie to cover salmon, sprinkle with chives, and finish with slices of avocado and top with a slice of bread.

In a large bowl, whisk together eggs and milk, then dip each sandwich and set aside on a platter.

Grease a large skillet with canola oil and melt the butter over medium to low heat. When the butter starts to sizzle, add the sandwiches and cook on each side for about 2 to 3 minutes or until golden brown. Place cooked sandwiches in 200°F oven to keep warm until all of the sandwiches have been cooked. Top each sandwich with a dollop of sour cream and chives, serve immediately.

In a small sauté pan, melt 2 tablespoons butter over low to medium heat and sauté the Speck Prosciutto until crisp. Add the spinach, season with salt and pepper, toss and set aside.

In a large bowl, beat eggs and mix in mascarpone, parmesan cheese, crabmeat and then add spinach and speck prosciutto.

In a large skillet, melt the remaining butter over low to medium to heat, pour in the egg mixture and cook over a low flame until the bottom is firm then place under oven broiler and cook until top of frittata is lightly brown and cooked. Cut into wedges and serve.

In a large bowl, mix pancake batter and milk, add vanilla extract, 2 tablespoons melted butter, and fold in the Nutella.

Brush melted butter on to hot griddle and place ¼ cup pancake batter to form 1/2-inch rounds. Cook until bubbles form on top of pancakes and the bottoms of each pancake are golden brown. Turn pancakes over and cook again until golden.

Hazelnut Syrup: Warm maple syrup over a low flame and mix in the hazelnuts. Serve on top of pancakes.