Hagel Slag

This post is long overdue. I can't believe I haven't written about Hagel Slag before now! (I think I overlooked it because I already introduced all my friends in L.A. to it when I was back there visiting a couple of months ago.)

Hagel Slag is what's known in the U.S. as chocolate sprinkles--the kind you buy in small quantities (if you bake) to put on cupcakes, or maybe ice cream sundaes. You can also find them on donuts. Usually they're used as a decoration, a finishing touch, if you will.

Well, Belgians have found a much larger gustatory purpose for the lowly chocolate sprinkle. Here, it's sold in large boxes (400-500 g) and used as a topping for bread or a sandwich filling, usually for breakfast. ("Hagel slag" means hail storm. Go figure.)

What you do is you take a slice of bread (or a roll) and spread it with butter, and then load it up with a solid layer of sprinkles. Voilà! Breakfast is served--or maybe lunch. You and I might call this "crazy" but I know at least one American who thinks it's "genius." A Belgian, of course, thinks it's normal.