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There is much more in Toni’s world than farmers, hens and eggs. There are also many friends acting on similar principles…


Deep-fried muesli egg

with a parsley “injection”, parsley cream and gin-pickled salmon

by Christof Widakovich, 29


Eckstein, Graz

To prepare the eggs:

Boil four Toni's free-range eggs for five minutes, rinse with cold water and peel.

To prepare the batter:

Mix a little flour and a beaten free-range egg with assorted healthy stuff such as 50g chopped pumpkin seeds, 50g chopped linseed, 50g chopped sunflower seeds and a handful of corn flakes. Roll the eggs in this mixture, press it down firmly and deep-fry the eggs until golden brown.

To prepare the gin-pickled salmon:

(Prepare two days in advance)

Finely chop one bunch of dill and one of parsley, mix with a pinch of sea salt, two teaspoons of mustard, crushed juniper berries, some mustard seeds, a little cane sugar and plenty of gin for an aromatic marinade.  

Pour the mixture over some beautiful pieces of salmon and put lemon and orange slices on top. Wrap the salmon in cling film and store in the fridge for two days so that the fish has a chance to absorb all the aromas. 

To prepare the injection:

Put a bunch of parsley in the juicer, draw up the juice in a syringe and inject it into the deep-fried eggs (try to hit the yolk!).

Serve the parsley-injected deep-fried eggs with wafer-thin slices of gin-pickled salmon.

other wild recipes

Bernie’s egg beer

by Bernhard Rieder


Michi’s salade Nicoise

by Michael Nährer


Oven-baked parsnip puree

by Christian Winkler