💚 A short summer break for online sales! Your Le Papondu products are still available from our retailers (see the “Find Us” tab or the “Buy” button). Thank you, and see you soon 💚
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.
