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Start by making Chipotle Mayo. Combine lime juice, smoked chipotles, cayenne pepper (for spice), sea salt and pepper in mixing bowl. Once blended, add mayonnaise and mix until fully incorporated. Set aside.
Make egg scramble by slicing shallots in half, lengthwise, and then into thin strips. Brown in pan with extra virgin olive oil 3 minutes until translucent; add eggs and stir. Cook until desired egg texture is achieved.
In separate pan or on grill, char Jimmy Nardello peppers with extra virgin olive oil and slice into bite-size pieces.
In small pan, heat more extra virgin olive oil and add sliced bread. Allow bread to sit and brown 2 minutes. Once finished, place on plate and schmear with chipotle mayo, layer on ham, cooked eggs, and charred peppers. Top with lettuce and serve.