Toast the rye bread slices until golden and crisp, about 3-4 minutes. Butter each slice generously while still warm and set aside.

In a mixing bowl, whisk together 8 eggs with 3 tablespoons of heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and slightly frothy.

Heat 2 tablespoons butter in a large skillet over medium-low heat until melted and foamy but not browned.

Pour the egg mixture into the skillet and let it sit undisturbed for 30 seconds until the edges begin to set.

Using a rubber spatula, gently push the eggs from the edges toward the center, tilting the pan to allow uncooked egg to flow to the edges. Continue this process for 4-5 minutes until the eggs are softly scrambled with large, creamy curds but still slightly wet.

Remove the skillet from heat while the eggs are still glossy. They will continue to cook from residual heat.

Immediately divide the scrambled eggs among the four toasted bread slices, piling them generously on top.

Lay 2-3 thin slices of Havarti cheese over the hot eggs on each toast, allowing them to soften and begin melting.

Sprinkle fresh dill over each toast, then arrange thinly sliced radishes on top.

Garnish with additional dill fronds and serve immediately while the eggs are warm and the cheese is melty.