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Preheat oven to 375°F.
Bring a kettle of water to a boil.
Grease the inside of each ramekin with butter.
Crack 2 eggs into each ramekin.
Spoon heavy cream over each egg.
Top with cheese, dill, bacon, chives, salt & pepper.
Cover ramekins with foil and place onto a small baking dish.
Pour boiling water from the kettle into the baking dish until halfway up the ramekins.
Set onto middle rack of the oven and bake for 10-12 minutes for runny eggs or up to 15 minutes for jammy eggs.
Serve with crusty bread and garnish with more chives.