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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (138g) Recipe makes 1 servings The following items or measurements are not included below: chocolate sprinkles |
||
| Calories 66 | ||
| Calories from Fat 7 | (11%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.8g | 1% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 170mg | 7% | |
| Potassium 25mg | 0% | |
| Total Carbohydrate 12.7g | 4% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 1.1g | ||
| Protein 1.9g | 3% | |
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Typical Dutch Breakfast / Vlokken, Kwinkslag En Hagel
By: kiwidutch
Jan 14, 2008
When Dutch young people between the ages of 2 and 99 get up in the morning, this is often the breakfast of choice. It's very very traditional in the Netherlands and here we have Vlokken and Hagelslag in many variations of colours, textures and flavours. What is it, you might ask? well the most basic one looks like the little chocolate bits used in cake decoration LOL, but here it's served up on bread (NEVER toast) for breakfast. If you are really Dutch and/or really brave you eat it as an open sandwich, to the untrained in the art of Hagelslag this can result in more of the chocolate bits on the floor than in your mouth, so beginners might perfer to add an extra slice of bread on the top to keep everything in a little better. Use margarine or slightly softened butter on the bread to help keep everything in place too. For the "qunatity" of hagel I have been conservative but for Dutch kids the rule of thumb is: get as much on as you think you can get away with! Enjoy!
SERVES 1
Ingredients
- 1 slice bread (another one for a "top" is optional)
- margarine (or slightly softened butter)
- 2-3 tablespoons chocolate sprinkles (hagelslaag, vlokken or kwinkslag or gestempte muisjes)
Directions
1
Take the slice of bread (always bread, Toast is a concept from over to other side of the English Channel ).2
Spread one side with margarine or softened butter.3
Pour on your hagelslag, vlokken or kwinkslag (you can press it down with a knife to make it stick a little better if you want).4
Cut the slice of bread in half and eat!
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- Course > Breakfast
- Cuisine > European > Western > Dutch
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Novelty
Featured Reviews for This Recipe
From: Chef #982502
On Oct 8, 2008
For an interesting taste twist, layer some thinly sliced Gouda cheese over the top of the hagel on buttered wheat bread. Sounds strange, but the taste combination is outstanding.
From: yamakarasu
On Jun 21, 2008
It was always a good day when I had this! With relatives in the Netherlands, we'd never be short on hagelslaag. I'd have it both with untoasted and toasted bread. Untoasted was definitely my favourite. Nice soft bread with the chocolate bits in every bite.. MMM! Toasted on occasion was a nice treat as well since you end up with melted chocolate bits instead. Yummm! Darn, now I want more right now! Thanks! 
From: Wilhelmina #2
On Jun 18, 2008
I grew up eating this. Sometime I would take it to school for lunch. The kids teased me about it but after trying a bite they liked it also. My daughter just loves this. Every year I order Hagelslaag for her for a Christmas gift. Looking forward to giving it to my grandson to learn to like it also.
From: Chef Dudo
On Jan 16, 2008
Ah yes! Great on bread and I use vlokken and hagelslag for baking too. Gestampte muizen is only for bread, at least, I have never found another use for it. Through the years here in The Netherlands I have become so brave that I nowadays eat it on an open sandwich. All these products should be available in every country! You don't know what you're missing! Thanks for posting.
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