↞ recipe box start page
Category: sandwiches
Prep Time: Cook Time: Total Time:
Serves 4-8
ready in 70 minutes or overnight
1 packet (1 oz) Hidden Valley Ranch salad dressing and seasoning mix
1/2 cup sour cream
4 large eggs
1 1/2 cup milk
2 12" French baguettes, halved length-wise
1 medium tomato, thinly sliced and halved
1/2 of a small onion, thinly sliced and separated into rings
1 small avocado, peeled, seeded and diced
2 Tbsp mayonnaise
2-4 Large Romaine lettuce leaves, washed, dried and center rib removed
6 slices bacon, cooked
Reserve 1 tsp dressing and seasoning mix. Mix together sour cream and remaining Hidden Valley Packet in a medium bowl. Whisk in eggs and milk. Divide baguette halves, cut side down, between two 13x9x2 baking dishes. Pour egg mixture evenly over bread in each baking dish, about 1 1/2 cup egg mixture in each baking dish. Cover, refrigerate overnight.
Remove baking dishes from refrigerator. Place baguettes on a tray. Discard any excess liquid from dishes. Wash and wipe out baking dishes. Spray bottoms of baking dishes with non stick spray. Place baguettes back in dishes, cut sides up. Turn up to 350 F. Places dishes in oven. Bake 35-40 minutes or until tops are puffed and lightly golden.
Toss together tomatoes and onions with reserved one tsp of Hidden Valley mix in a shallow bowl or pie plate. If desired, season with salt and pepper.
In a small bowl, mash together avocado and mayonnaise creating a chunky spread.
Once french toast is removed from oven, transfer baguette bottoms to a large platter. Spread some of the avocado spread over bottoms. Assemble as follows: lettuce, bacon, tomato mixture. Divide remaining avocado spread between baguette tops. Place baguette tops cut sides down on tomato mixture.
Quarter French toast BLT's. Serve warm.
view more member recipes
Monte Crisco style ranch BLT\'s
view my recipes
print
save
Category: sandwiches
Prep Time: Cook Time: Total Time:
Serves 4-8
ready in 70 minutes or overnight
1 packet (1 oz) Hidden Valley Ranch salad dressing and seasoning mix
1/2 cup sour cream
4 large eggs
1 1/2 cup milk
2 12" French baguettes, halved length-wise
1 medium tomato, thinly sliced and halved
1/2 of a small onion, thinly sliced and separated into rings
1 small avocado, peeled, seeded and diced
2 Tbsp mayonnaise
2-4 Large Romaine lettuce leaves, washed, dried and center rib removed
6 slices bacon, cooked
Reserve 1 tsp dressing and seasoning mix. Mix together sour cream and remaining Hidden Valley Packet in a medium bowl. Whisk in eggs and milk. Divide baguette halves, cut side down, between two 13x9x2 baking dishes. Pour egg mixture evenly over bread in each baking dish, about 1 1/2 cup egg mixture in each baking dish. Cover, refrigerate overnight.
Remove baking dishes from refrigerator. Place baguettes on a tray. Discard any excess liquid from dishes. Wash and wipe out baking dishes. Spray bottoms of baking dishes with non stick spray. Place baguettes back in dishes, cut sides up. Turn up to 350 F. Places dishes in oven. Bake 35-40 minutes or until tops are puffed and lightly golden.
Toss together tomatoes and onions with reserved one tsp of Hidden Valley mix in a shallow bowl or pie plate. If desired, season with salt and pepper.
In a small bowl, mash together avocado and mayonnaise creating a chunky spread.
Once french toast is removed from oven, transfer baguette bottoms to a large platter. Spread some of the avocado spread over bottoms. Assemble as follows: lettuce, bacon, tomato mixture. Divide remaining avocado spread between baguette tops. Place baguette tops cut sides down on tomato mixture.
Quarter French toast BLT's. Serve warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Ranch Style Dressing
by marmar3854
RANCH DRESSING "For ranch dressing like Wing Stop use NY style ranch buttermilk dressing or use the following recipe." 1 cup mayonnaise 1/2 cup sour cream 1/4 cup milk or buttermilk 1 tbsp.
by marmar3854
RANCH DRESSING "For ranch dressing like Wing Stop use NY style ranch buttermilk dressing or use the following recipe." 1 cup mayonnaise 1/2 cup sour cream 1/4 cup milk or buttermilk 1 tbsp.
Texas Ranch-style Goulash
by sgre52160
1 cup small shell pasta (I used leftover dried small macaroni) 1 pound lean ground beef (90% lean) 1 medium onion, chopped 1 medium green pepper, chopped (I used two fresh Anaheim peppers) 2 g
by sgre52160
1 cup small shell pasta (I used leftover dried small macaroni) 1 pound lean ground beef (90% lean) 1 medium onion, chopped 1 medium green pepper, chopped (I used two fresh Anaheim peppers) 2 g
Ranch Style Beef Bones
by mpooh488957
1 lb ground beef 2 eggs 3 cups all purpose flour 1 cup quick cooking rolled oats 1 cup water Combine beef & eggs until well blended, and set aside. In a large mixing bowl, combine flour & rolle
by mpooh488957
1 lb ground beef 2 eggs 3 cups all purpose flour 1 cup quick cooking rolled oats 1 cup water Combine beef & eggs until well blended, and set aside. In a large mixing bowl, combine flour & rolle
Ranch-style Cheese Ball
by sgre52160
2 (8 oz) pkg cream cheese, softened 3 1/2 cups shredded sharp cheddar cheese 1 pkg dry ranch dressing mix Garnish: 2 cups chopped pecans or coarsely chopped red or green pepper Combine together
by sgre52160
2 (8 oz) pkg cream cheese, softened 3 1/2 cups shredded sharp cheddar cheese 1 pkg dry ranch dressing mix Garnish: 2 cups chopped pecans or coarsely chopped red or green pepper Combine together
Huevos Rancheros (ranch-style Eggs)
by cemab4y
4 corn tortillas 4 large eggs 1/4 cup water 1/4 cup mild salsa 1/4 cup shredded cheese (cheddar or monterey jack) oil (Use a covered skillet. First fry the tortillas uncovered.) To prepare
by cemab4y
4 corn tortillas 4 large eggs 1/4 cup water 1/4 cup mild salsa 1/4 cup shredded cheese (cheddar or monterey jack) oil (Use a covered skillet. First fry the tortillas uncovered.) To prepare
view more member recipes