In a medium bowl, crack two large eggs and add a pinch of coarse salt along with finely chopped chives. Whisk together until smooth and uniform.

Place a nonstick skillet over medium-low heat and add unsalted butter. Allow the butter to melt gently without browning, swirling occasionally.

Pour the egg mixture into the heated skillet, gently scrambling them until almost set yet slightly runny, about 2 minutes.

Remove the skillet from heat and fold in the whole milk ricotta, mixing gently while leaving some clumps for texture.

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

Assemble the toast by dolloping the egg and ricotta mixture on each slice and serve immediately.