Breakfast Healthy Vegetarian

Favourite Blog Spot: Hawthorn Coffee

Hawthorn Coffee is a little coffee shop that opened up fairly recently in the University Heights neighbourhood in San Diego, and it’s a new one for me. I didn’t really know what to expect from Hawthorn, but it is pretty much the cutest place on earth. The outside of the shop is very vibrant, and the inside is clean and modern while not being too stark or cold. I often find that newer coffee shops are trying too hard to be modern and trendy, and they lose a lot of the warmth that I am looking for when I sit down to enjoy a coffee somewhere. Hawthorn has really found a good balance of the two.

The coffee shop is small, but there is plenty of seating. I managed to snag a spot right next to the window, and it was amazing for people watching. It was really cozy, and it was a perfect spot for blogging. There were outlets available, and the music that they were playing was perfect background noise for working. I will definitely be adding Hawthorn into my regular rotation. I’ll probably also drag my husband there this weekend.

The menu at Hawthorn includes all sorts of yummy-sounding coffee, including one that is “basically a milkshake” according to the barista. I ordered what the barista recommended, which was a drink called the Broadside. It was an iced coffee with cream, syrup for sweetener and a little bit of cinnamon. It was pretty strong but delicious, and the cinnamon really made it. The guy sitting next to me also had a really good looking drink. I have no idea what it is, but I asked him if I could take a picture of it because I’m a big weirdo. All of their drinks and food looked amazing. I didn’t order any food, but they had quite the extensive avocado toast menu so my recipe inspired by Hawthorn is for avocado toast. It seems like just about every breakfast spot has avocado toast these days, and I am always happy to see it on a menu. I pretty much like it all, whether it’s just toast and avocado or if it’s got a lot more going on like the below recipe. 

I used leftover roasted butternut squash from the watermelon and butternut squash salad that I made the other day on this avocado today. It was delicious, but this toast would be great without the squash as well if you don’t want to go to the trouble of roasting a whole squash for some toast.

Butternut Squash, Olive & Feta Avocado Toast
1/4 cup chopped, roasted butternut squash (instructions for roasting butternut squash here)
1/4 cup cherry tomatoes, halved
1 avocado
Squeeze of lemon juice
Salt & pepper, to taste
1/4 teaspoon red pepper flakes
Feta, for topping
Sliced kalamata olives, for topping
Your favourite bread (I used homemade rosemary bread)

Olive oil, for brushing the bread

Heat a small pan over medium heat and add the chopped squash and cherry tomatoes. Cook for 5 minutes until heated through.

Combine the avocado, lemon juice, salt, pepper and red pepper flakes in a small bowl with a fork, leaving some chunks of avocado.

Slice the bread and brush lightly with olive oil on one side. Toast in a toaster, pan or in the oven for a few minutes.

Top the bread with the avocado mixture, the squash/tomato mixture and then sprinkle with feta and olives to serve.


Favourite Blog Spot: Hawthorn
 
Ingredients
  • ¼ cup chopped, roasted butternut squash (instructions for roasting butternut squash here)
  • ¼ cup cherry tomatoes, halved
  • 1 avocado
  • Squeeze of lemon juice
  • Salt & pepper, to taste
  • ¼ teaspoon red pepper flakes
  • Feta, for topping
  • Sliced kalamata olives, for topping
  • Your favourite bread (I used homemade rosemary bread)
Instructions
  1. Olive oil, for brushing the bread
  2. Heat a small pan over medium heat and add the chopped squash and cherry tomatoes. Cook for 5 minutes until heated through.
  3. Combine the avocado, lemon juice, salt, pepper and red pepper flakes in a small bowl with a fork, leaving some chunks of avocado.
  4. Slice the bread and brush lightly with olive oil on one side. Toast in a toaster, pan or in the oven for a few minutes.
  5. Top the bread with the avocado mixture, the squash/tomato mixture and then sprinkle with feta and olives to serve.

 

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