Off the beaten track in a quiet corner of Daisy Hill sits St Coco Cafe. A suburban cafe located 20 minutes south of Brisbane with the ambience of a Santa Monica-come-California mash up. The result is a rustic-looking cabana, stuffed with cosy corners full of kilim cushions and antique chairs. The cafe focuses on friendly service, wholesome food and specialty coffee. Their menu changes seasonally to keep happy customers on their toes. Famous for their hash browns, the Bratwurst Benedict and furry friends that visit every day – these items are always a staple!
Follow them at: @stcococafe
Bratwurst Benedict with New York Rye, Red Cabbage Sauerkraut and Mustard Hollandaise
- 1x Thick Slice of New York Rye
- ½ Red Cabbage – sliced
- ½ Green Apple – grated
- ¼ Spanish Onion – finely sliced
- 1x tbsp. Brown Sugar
- 1/3 Cup Apple Cider Vinegar
- 2x tbsp. Water
- 1x Bratwurst Sausage
- 350ml of Beer or Cider
- 1x Cup Beef Broth
- 8x Whole Peppercorns
- 4x Whole Cloves
- 3x Egg Yolks
- 1/4 tsp. Wholegrain Mustard
- 150g Unsalted Butter
- 2 Whole Eggs – soft poached
- Salt & Black Pepper
Sauerkraut – Place red cabbage, apple, onion and brown sugar in a medium size saucepan. Add ¼ cup of apple cider vinegar, water, salt & black pepper and bring to boil over a medium heat. Reduce heat, cover pan and simmer until cabbage is tender, stirring occasionally.
Bratwurst – In a large saucepan add bratwurst, beer, beef broth, peppercorns and cloves. Simmer mixture over a low heat for 30 minutes. Remove bratwurst from the liquid and grill on a medium to high heat until brown on both sides.
Mustard Hollandaise – Combine the remaining apple cider vinegar, egg yolks and mustard in a heatproof bowl. Mix ingredients with a bar blender until smooth. Melt the butter in the microwave. Whilst blending, slowly stream clarified butter into the egg yolk mixture until thick.
Assembly – Soft poach eggs for 3 minutes. Toast New York Rye slices. Spread the sauerkraut over the toasted sourdough. Slice the bratwurst sausages at an angle and arrange over the sauerkraut. Gently place poached eggs on top and drizzle with the hollandaise sauce to serve.