In a medium bowl, crack open the fresh eggs and add the chopped chives and a pinch of coarse salt. Whisk vigorously for about 1 minute.

Place a nonstick skillet over medium-low heat and add a small pat of unsalted butter. Allow to melt completely.

Pour the egg mixture into the skillet and reduce heat to low. Gently stir with a spatula for about 2 minutes until slightly runny.

Remove from heat and gently fold in the ricotta, leaving some clumps.

Slice the sourdough bread and toast until golden brown, about 3-4 minutes.

Place soft scrambled eggs over the toasted sourdough slices, ensuring some creamy ricotta is included.