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Serrano Ham cones with Migas and Quail Eggs

These attractive cones are made with crisp ham and filled with breadcrumbs and more diced ham. You can find cream horn cones to shape the ham in pastry supply stores. Arrange the cones artfully on a platter, or look for a tray with small holes to set the cones in for serving. Ibérico ham is what was called for in the original recipe and should be used if available. Adapted from a recipe by Joaquín Felípe. From Spain and The World Table, The Culinary Institute of America.

Eight 1⁄16-inch- (2 mm) thick slices Serrano ham (about
5½ ounces or 150 g)
3 tablespoons extra virgin olive oil
21⁄3 cups crumbled country-style bread, crusts removed
¼ cup diced Serrano ham (about 1½ ounces or 40 g)
1 teaspoon minced garlic
8 quail eggs

1. Preheat the oven to 350°F (175°C). Wrap the ham slices around 4½-inch- (12 cm) long by 1½-inch- (4 cm) wide cream horn or cone molds, overlapping the edges by about ½ inch (1 cm) and leaving some of the ham extending about 1 inch (2.5 cm) beyond the length of the mold. Place the cones seam side down on a cooling rack and bake until the ham is crisp, about 15 minutes. Pull the cooling racks out of the oven, cool to room temperature, then remove the molds. Handle the crisp edges carefully to avoid breaking them.

2. Heat the olive oil in a heavy sauté pan over medium-high heat and add the breadcrumbs and diced ham. Cook, stirring continuously, for 2 minutes, then add the garlic. Continue to stir until the breadcrumbs begin to crisp and the garlic begins to brown, about 3 minutes. Remove from the heat.

3. Fill the cones with 1 to 2 tablespoons of the breadcrumb mixture and transfer to a serving platter. When all of the cones are filled, spoon 1 tablespoon of the remaining filling on the platter at the mouth of each cone. Hold in a warm oven while preparing the eggs (but for no longer than 5 to 10 minutes).

4. Bring a small saucepan of water to a simmer over medium-high heat and add the quail eggs. Simmer for 1 minute, remove from the heat, and rinse briefly under cold water until the eggs are no longer hot but still warm. Break open each egg over a cone, letting the yolk run out over the filling. Serve warm.