Salsa Verde Butter

Try something new and start your mornings with a blast of flavour. This salsa verde butter recipe is perfect mixed into scrambled eggs or spread onto fresh, crispy, sourdough bread for your fried eggs ready to level up Yeo breakfast game.

  • 15 mins
  • Serves 4
  • Beginner


  • 10g Basil (picked and chopped)
  • 10g Parsley (picked and chopped)
  • 10g Mint (picked and chopped)
  • 1 tsp Capers (chopped)
  • 1 Garlic Clove (crushed)
  • 1tsp Dijon Mustard
  • 200g Yeo Valley Organic Salted Butter (softened)


  1. Add the herbs, chopped capers, crushed garlic and Dijon mustard to a mixing bowl.
  2. Add the softened butter and stir to combine the ingredients.
  3. Roll the butter into a log covered with parchment paper and allow it to set in the fridge.

For fried eggs:

  1. Heat a frying pan up and add ½ a tbsp of oil.
  2. Crack in a egg and cook for 2 minutes until the egg white is opaque.
  3. Add 1tsp of salsa Verde butter and drizzle it over the yolk.
  4. Once the egg is cooked serve it on top of a piece of buttered toast.

For scrambled eggs:

  1. Add 3 eggs to a frying pan and 1.5tsp of salsa Verde butter.
  2. Scramble the eggs in a pan on a medium heat and cook until the eggs are slightly runny still.
  3. Plate up on top of a piece of toast.

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