In a medium bowl, crack open the fresh eggs and add the chopped chives and coarse salt. Whisk vigorously until frothy, about 1-2 minutes.

Heat a non-stick skillet over medium-low heat and add the unsalted butter, allowing it to melt without browning—about 1-2 minutes.

Pour in the egg mixture, and stir gently with a spatula to form soft curds. Cook until nearly set but still a bit runny, about 2 minutes.

Once cooked to your preference, remove the skillet from heat. Fold in the whole milk ricotta gently, ensuring some clumps remain.

Toast the sourdough bread until golden brown and sturdy, about 3-4 minutes.

Place the scrambled eggs generously on top of the toasted bread and serve immediately.