Our smashed avocado bagel, at under 500 Calories (only 349 Cal), is vegetarian, vegan and dairy free.
Made with a toasted New York Bakery Company bagel, it is stuffed with chunky guacamole, smashed ripe Hass avocado pear, chopped tomato, red onion and fresh coriander.
Also great for brunch or a light lunch, this tasty and healthy option may be ordered with the addition of a soft poached egg (still under 500 Cal) or bacon (making 510 Cal).
Low in fat, free from artificial colours and flavours, our New York Bakery Company bagels are suitable for vegetarians and vegans. The original bagels are boiled and then baked, the real New York way, to give them that authentic taste and texture – a chewy outer layer, with a soft middle.
Also in our breakfast line-up is scrambled egg on toast, with three shell eggs and two slices of toasted bloomer bread, as well as beans on toast – Heinz baked beans, also served on two toasted slices of bloomer bread.
Our cooked-breakfast menu also includes a gluten-free breakfast, comprising two fried eggs, bacon, baked beans, mushroom and tomato.
Other gluten-free breakfast options include fresh fruit on its own or fresh fruit and organic Greek-style yoghurt with honey, as well as our MOMA Porridge.
Sourced from Scotland, black pudding has been on our Scottish pubs’ menus for more than 10 years and is now available everywhere.
Enjoy our traditional breakfast of fried egg, bacon, sausage, baked beans, hash browns, tomato and a slice of toast, with the option of adding our black pudding slices.
What is black pudding?
Black pudding is as old as civilization itself. Back through history, for as long as man has lived in communities and kept animals to feed and clothe himself, we have made some form of black pudding.
If you live in Spain or France, then your local black pudding is quite different from that produced in Stornoway, in the Outer Hebrides of Scotland, or Clonakilty, in Ireland.
However, the one similarity of various black puddings’ origins is that they have always been made with ingredients which are local and plentiful, as well as the key element which is common to all.
Whether it is black pudding from all corners of the UK and Ireland or its overseas cousins (including boudin and Blutwurst), it contains blood – most commonly pig’s blood.
After that, the French recipe might contain just fat and onion, as a filler; in Yorkshire, they add pearl barley; it is oatmeal in Scotland, naturally; it’s rice in Spain.
Whatever your menu choice, start your day the Wetherspoon way.
Participation may vary per pub.