Place 1 teaspoon butter into 4 ovenproof ramekin dishes, place in oven to melt.
Remove from oven and add 1 tablespoon half-and-half and crack 1 egg into each dish. Season with salt and pepper to taste.
4. Cover each egg with 1 tablespoon Havarti. Sprinkle dill evenly over each.
Bake for 8 to 10 minutes or until egg white is done with yolk softly cooked.
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