When considering Atlanta's iconic dishes, an appetizer at chef Steven Satterfield's Westside restaurant, Miller Union, must enter the conversation: farm egg baked in celery cream. The goal at Miller Union is to take great ingredients and making them sing with simple preparation. This dish is a prime example of that philosophy.
Here's how it works: season cream, celery, shallot, onion, peppercorns, thyme, and a bay leaf with salt; warm through; and steep. Slather a shallow baking dish with butter, crack an egg into the dish, strain the cream, and pour over. Bake, and then served with grilled country bread. No tricks, just top-quality ingredients on display.
See Satterfield put the dish together via the above gallery. Miller Union serves it as an appetizer for dinner, but it would work quite nicely as a weekend breakfast or brunch plate at home.