Breakfast with Gluten Free Toast, Lobster Tail, Avocado, Mango and Eggs

Bon Appetite From Sophia with Grace!

4.69 from 16 votes
Print

Breakfast with Gluten Free Toast, Lobster Tail, Avocado, Mango and Eggs

Course Breakfast
Total Time 15 minutes
Servings 4 toasts

Ingredients

  • 4 pieces of gluten free bread
  • 1 cup of chopped avocado
  • 1 cup of chopped cooked lobster tail
  • 3/4 cup of copped mango
  • 1 cup of minced cilantro
  • Salt to taste
  • 2 tsp of Coconut Aminos Teriyaki sauce
  • 2 halves of lemon
  • 4 fried eggs

Instructions

  1. Recipe for one toast:

    Divide all the ingredients into four parts. Each part for one toast.

    Place one piece of toasted bread on a plate.

    Spread avocado around the piece. Spread avocado over toast, then add lobster tail.

    Sprinkle with salt and lemon.

    Put mango pieces on top of a lobster tail and cilantro on top of mango.

    Sprinkle with salt, Coconut Aminos Teriyaki sauce (1/2 Tsp) and lemon.

    Put an egg on top of cilantro. Serve it warm.

Share: