In a medium bowl, crack the fresh eggs and whisk them together with chopped chives and a pinch of coarse salt until thoroughly combined.

Place a nonstick skillet over medium-low heat and add a small amount of unsalted butter until it begins to foam.

Pour the egg mixture into the heated skillet and gently stir the eggs continuously for about 2 minutes, until they start to thicken.

When the eggs are just about set, remove from heat and fold in the ricotta cheese, mixing gently and leaving some clumps visible.

Toast the sourdough bread until golden brown and crispy.

Serve the creamy scrambled eggs piled high atop each slice of toast.