In a medium bowl, crack 4 large, fresh eggs and add 2 tablespoons of chopped chives along with a pinch of coarse salt. Whisk vigorously until well combined and slightly frothy.

Place a nonstick skillet over medium-low heat and add 1 tablespoon of unsalted butter. Allow the butter to melt slowly.

Pour the whisked egg mixture into the skillet, gently stirring. Cook on medium-low for about 2–3 minutes.

Once the eggs are just set, remove from heat and fold in ½ cup of whole milk ricotta.

Toast 2 slices of sourdough bread until golden brown, which should take about 3–4 minutes.

Spoon the creamy scrambled eggs topped with ricotta onto the warm, toasted sourdough slices and serve immediately.