Preheat oven to 400°

in a 6-8 ounce baking Ramekin, swirl melted butter to coat sides and bottom

Add heavy cream

Crack both eggs, being careful not to break yolks

Sprinkle in salt and pepper

Sprinkle in cheese and top with dill

Place in oven for approximately 12 to 14 minutes or until eggs are just barely set

Allow to cool five minutes before service - the dish and eggs will still be very hot

For the pepper sauce - roast pepper until completely black over open flame or grill on the gas stove (you may also place under a broiler in the oven)

Allow to cool for 5 to 10 minutes and remove blackened peel under slowly running cool water

Rough chop pepper and sauté in butter in a small skillet for five minutes over medium heat

Add Chardonnay and reduce heat to medium low. allow Chardonnay to reduce to 1 tablespoon or so

Place pepper mixture in food processor or blender. add salt and heavy cream and purée until smooth

Gently reheat on stovetop over low heat. do not allow to boil

Serve warm sauce over baked eggs and serve immediately