Step 1: Prepare the Egg Mixture

In a medium bowl, whisk together the eggs, chopped chives, and coarse salt until fully combined. Ensure the eggs are fully beaten and the chives and salt are evenly distributed.

Step 2: Melt Butter in the Skillet

Heat a nonstick skillet over medium-low heat and melt the butter until it coats the bottom of the skillet. Be careful not to let the butter brown.

Step 3: Cook the Eggs

Pour the egg mixture into the skillet.

Cook gently, stirring constantly with a heat-proof spatula. Stir until the eggs are almost cooked but still slightly runny in parts, about 2 minutes. Stirring continually will help create a soft, curd-like texture.

Step 4: Incorporate Ricotta Cheese

Once the eggs are almost set, remove the skillet from the heat.

Stir in the ricotta cheese gently, mixing just until incorporated. Leave some clumps of cheese for added texture and flavor.

Step 5: Serve

Immediately serve the soft scrambled eggs on top of the toasted sourdough bread. The warmth of the eggs will soften the ricotta further, creating a creamy breakfast.