Ever use burned toast in your cooking?
This morning, as happenstance would have it, having not used my toaster oven for what seemed like years, I burned some really expensive pumpernickel bread (from Orwashers in NYC), and instead of dumping it, decided to pulverize it in my food processor and use it as garnish on my soft-scrambled eggs.
Verdict? Very good. Great, in fact.
After all, I like toast with my eggs -- provides a nice crunchy textural contrast to the soft, pudding like viscosity of the eggs -- so why not take it a step further and use essentially extreme, über croutons on eggs.
Nice change of pace.
Do you use burned toast? If so, do tell.