2 tsp plant-based mayonnaise plant-based see the Papondu Mayo recipe)
1 teaspoon ketchup
1/2 teaspoon Worcestershire sauce
1 pinch of Espelette pepper
1 pinch of Kala Namak black salt
Instructions
Cook the patties and plant-based bacon slices plant-based a skillet over low heat with a little margarine (about 2 minutes per side).
Meanwhile, prepare the sauce by mixing together the mayonnaise, ketchup, a little Worcestershire sauce, some Espelette pepper, and Kala Namak black salt.
Cut the muffins in half and toast them in a skillet with a little margarine. Place the cheddar cheese on the inside of two muffin halves. Cover and cook for 2 minutes.
To assemble an egg muffin, place the sauce on one half patty the muffin, add a patty and 3 half-slices of bacon, then top with the other half of the muffin and the melted cheddar. Repeat for the second egg muffin.
