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

Bon Appetite From Sophia with Grace!

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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.

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