Step 1: Prepare the Egg Mixture

In a medium bowl, whisk together the eggs, chopped chives, and coarse salt until fully combined and slightly frothy.

Step 2: Toast the Bread

Toast the sourdough slices until golden brown and crisp around the edges. Set aside.

Step 3: Melt the Butter

Place a nonstick skillet over medium-low heat and melt the unsalted butter gently. Avoid browning the butter.

Step 4: Cook the Eggs

Pour the egg mixture into the skillet. Cook slowly while stirring constantly with a heat-proof spatula. Continue stirring until the eggs form soft curds and are mostly cooked but still slightly glossy. This should take about 2 minutes.

Step 5: Add the Ricotta

Remove the skillet from the heat and gently fold in the ricotta cheese. Leave a few visible pockets of ricotta for extra creaminess and texture.

Step 6: Assemble and Serve

Spoon the creamy scrambled eggs over the toasted sourdough immediately. Serve warm for the ultimate Easy 6-Ingredient Egg and Ricotta Toast experience.