Wetherspoon Eggs Benedict: calories, salt and fat by age and sex

Nutrition information: Wetherspoon Eggs Benedict

Nutrition figures are Wetherspoon’s UK published data, per dish as served. Wetherspoon rounds grams to whole numbers, so Boone works fat, saturates, carbohydrate, sugars, protein and salt back from the published reference intake percentages to one decimal place. Fibre is shown as published.

Wetherspoon Eggs Benedict carries a large share of a child’s daily salt

Wetherspoon Eggs Benedict contains 3.5g of salt, which is 117% of the daily limit for a child aged 4 to 6.

Adult daily reference intakes (Reference Intake, RI)

Where the sugar comes from: Wetherspoon Eggs Benedict

Boone counts all 4.5g as free sugar, or about 1.1 teaspoons against the daily limit. Some of it will come from the vegetables listed below, but Wetherspoon does not publish a split, so treat the free sugar figure as an upper estimate.

Free (added) sugars come from

• sugar in the pre-sliced muffins
• demerara, sugar in the sliced cooked Wiltshire ham

Naturally occurring sugars come from

• sugars naturally present in the rocket

NHS daily free sugar limits: 30g for adults and children 11+, 24g age 7 to 10, 19g age 4 to 6. Sources are read from the published ingredient list for each component. Whole fruit and lactose deductions are Boone estimates; Wetherspoon publishes total sugar only.

Processing and additives: Wetherspoon Eggs Benedict

Wetherspoon Eggs Benedict is assembled from 5 separately listed components, combined and cooked in the pub kitchen. Reading the ingredient list closely, it contains antioxidants, flour treatment agents, preservatives, raising agents and thickeners. These are not there to add nutritional value. They make industrial production and distribution possible.

Boone classifies Wetherspoon Eggs Benedict as NOVA group 4, ultra-processed, based on the industrial ingredients named above. NOVA groups foods by how far they are from their whole-food form, not by how nutritious they are. A group 4 food is not automatically unhealthy, and a group 1 food is not automatically healthy. Read from the published ingredient list, retrieved 3 October 2026.

Ingredient count by order: Wetherspoon Eggs Benedict

The 10 manufactured ingredients

ascorbic acid, buttermilk powder, diphosphates, e500ii, potassium nitrate, potassium sorbate, sodium ascorbate, sodium nitrite, sunflower lecithin, xanthan gum.

The 19 raw ingredients

carrot concentrate, concentrated lemon juice, cornflour, deactivated yeast, demerara sugar, egg, pork leg, rapeseed oil, rocket, salt, semolina, soya flour, spirit vinegar, sugar, water, wheat flour, wheat gluten, white pepper, yeast.

What those ingredients are, by type

Boone counts every distinct named ingredient on Wetherspoon’s published component lists, including sub-ingredients, and removes duplicates, so salt appearing in four components counts once. Additive class names are dropped and the named substance kept, so “stabiliser (guar gum)” counts guar gum once, and the vitamins and minerals added to fortified flour are not counted separately. Raw covers whole foods and basic kitchen staples such as flour, sugar, salt and oil. Manufactured covers substances that only exist as an output of industrial processing. Where Wetherspoon lists more than one approved supplier recipe only the first is counted, so every figure here is a minimum.

Allergen information: Wetherspoon Eggs Benedict

Contains = declared by Wetherspoon for this dish. May contain traces = a precautionary warning on one of the published component ingredient lists. Cereals containing gluten are split by grain where the ingredient list names it. Wetherspoon kitchens handle all 14 major allergens and share equipment and fryers, so no dish can be guaranteed allergen free. Taken from Wetherspoon’s UK allergen and nutrition service, retrieved 3 October 2026. Recipes change; always check with the pub before ordering if you have an allergy.