In a medium bowl, crack the fresh eggs and add a pinch of coarse salt along with the chopped chives. Whisk the mixture vigorously for about 30 seconds until well blended, ensuring the yolks and whites are fully combined.

Set a nonstick skillet over medium-low heat and add a small pat of unsalted butter. Allow the butter to melt gently, swirling it around the pan to coat the bottom. This should take about 1-2 minutes.

Pour the egg mixture into the prepared skillet and reduce the heat slightly. Stir gently and consistently for about 2 minutes until the edges begin to set while the center remains slightly runny.

Once the eggs are almost cooked through, remove the skillet from the heat. Add the whole milk ricotta to the eggs, folding it in gently to combine while leaving some clumps for texture.

Toast your sourdough bread until it's golden brown and crispy, typically taking about 3-4 minutes in a toaster or under a broiler.

Place the toasted bread on serving plates and generously spoon the creamy egg and ricotta mixture on top. Serve immediately for the best texture.