In a medium bowl, crack 2 large eggs and add a pinch of coarse salt along with finely chopped chives. Whisk the mixture vigorously until it's well combined and frothy, about 1-2 minutes.

Place a nonstick skillet over medium-low heat and add a small pat of unsalted butter, about one teaspoon. Allow the butter to melt gently.

Carefully pour the egg mixture into the warmed skillet. Using a spatula, stir gently and continuously in a circular motion for about 2 minutes.

Remove the skillet from the heat and add a generous scoop of whole milk ricotta to the almost-cooked eggs. Stir delicately until just combined.

While the eggs are resting, toast slices of sourdough bread until they're golden and crispy, about 3-4 minutes.

Once the bread has cooled slightly, layer the creamy scrambled egg mixture generously over the toasted sourdough. Serve immediately.