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

Place a nonstick skillet on medium-low heat and add 1 tablespoon of unsalted butter. Allow the butter to melt slowly until it foams, about 1 minute.

Pour the whisked egg mixture into the skillet, stirring continuously with a spatula. Keep the eggs moving to ensure even cooking. After approximately 2 minutes, the eggs should be nearly set yet slightly runny.

Once the eggs are almost cooked, remove the skillet from heat and gently fold in fresh ricotta cheese, allowing some clumps to remain for texture.

Toast slices of sourdough bread until golden brown and crispy, about 4-5 minutes.

Plate the crispy toast and spoon the creamy eggs generously over the top. Finish with chopped chives and serve immediately.