Four Eggcellent Facts to celebrate World Egg Day today!

Fergus McFadden,Daniel Davey

To celebrate World Egg Day, which takes place today, Bord Bia has teamed up with sports nutritionist Daniel Davey to develop a suite of delicious egg recipes using Bord Bia Quality Assured eggs which are high in nutritional value and suitable for any meal occasion.

Daniel Davey is Senior Performance Nutritionist at Leinster Rugby and Dublin GAA and also co-founder of FoodFlicker, a popular source of recipe inspiration developed by a group of qualified nutritionists and researchers who aim to improve people’s understanding of appropriate nutrition through creative photos, exciting videos and informed opinions.

Daniel’s recipes include Mediterranean Ham and Spinach Tart, Beef Keftas with Tomatoes and Eggs, Baked Eggs with Ham and Quinoa Frittata with Spinach and Feta Cheese.

Along with high quality protein, eggs are also naturally rich in iron, vitamin D, B2 (riboflavin), vitamin B12, iodine, selenium and other essential dietary vitamins and minerals – all in under 70 calories for a medium-sized egg. Eggs are ideal for quick and tasty lunch or dinner options for a busy person on the go. At less than €2 for half a dozen eggs, they are also excellent value.

A recent study* by Kantar Worldpanel revealed that Irish people are buying 7% more eggs than they were last year and are buying eggs more frequently than before and in bigger volumes. Frequency of egg purchase is up 2.5%, while packs of 10 or more eggs account for 60% of all egg sales in 2015, which is a 6% increase on 2014. Irish consumers are now spending €103 million per year on eggs. To accommodate the growth in consumption, Ireland is now producing 551 million eggs annually.


Buckwheat Crêpes with Smoked Salmon and Avocado Recipe

Buckwheat Crepes with Smoked Salmon and Avocado - Portrait

Makes 10 medium size pancakes

– 1 cup almond milk
– 4 eggs
– 75g buckwheat flour
– A little salt
– Coconut oil for cooking
– 2 avocados, peeled and sliced
– 1 packet of smoked salmon, cut into strips
– 1 scallion, finely sliced


1. In a medium bowl, whisk together the almond milk and eggs. Add the buckwheat flour and mix until the flour is fully incorporated. Add a pinch of salt and mix.
2. Heat 1 teaspoon of coconut oil in a non-stick pan on a medium heat.
3. Pour 2-3 tablespoons of the crêpe batter into the center of the pan, then tilt the pan to spread the batter over the base.
4. Cook for about a minute on each side.
5. Remove from the pan and place on a plate. Repeat with the remaining batter.
6. Fill your crêpes with either savoury ingredients like smoked salmon, avocado and scallions or sweet ingredients like fresh fruit and yogurt.

Recipe developed by Daniel Davey, Senior Performance Nutritionist and co-founder of popular food nutrition platform FoodFlicker, for more information see

You may also like...