Open Sandwich with Low-fat New York Bread

My brunch today ... Open Sandwich and Scrambled Eggs See the result of my first baking attempt with my brown applesauce. ;) This is my favorite recipe from a muffin book (Japanese), Itsudemo Muffin - Muffins & Quick Breads - by Asa Shirokawa. The author is a Japanese woman who had spent several years in the U.S. She wrote that she was inspired by the muffins served at a cafe in NYC and came up with this quick bread recipe after trials and errors. The recipe calls for absolutely no butter or salad oil. Instead, oatmeal (cooked), applesauce, banana and plain yogurt are used to make this quick bread pleasantly moist. This time, I omitted cooked apple chunks, and added a little almond powder to the dry ingredients. What I forgot to do, though, was adding a pinch of salt. It is not mentioned in the recipe but I thought a little salt would make this bread taste even better. Oh well, next time. Nevertheless, the bread turned out very moist and tasty. I love tasting the gentle, natural sweetness of this bread with the saltiness of ham and/or cheese. (Of course, butter or mayonnaise is also good, but I like cheese the best.) * To those who want to email me: The window may not open when you click on the "email me" link on the sidebar. Right-click on the link and copy-paste my email address, please. Thanks. Categories: Western-inspired