In a medium bowl, crack open your fresh eggs and use a whisk to combine them with finely chopped chives and a generous pinch of coarse salt.

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

Pour the egg mixture into the skillet and stir constantly for about 2 minutes until slightly runny.

Gently fold in dollops of whole milk ricotta off the heat.

While preparing the eggs, toast your sourdough slices in a toaster or on a skillet until golden brown.

As soon as the toast is ready, place it on serving plates and spoon the creamy scrambled eggs topped with ricotta over the hot slices.