In a medium bowl, whisk together the eggs, coarse salt, and chopped chives until well combined and fluffy, about 1-2 minutes.

Set a nonstick skillet over medium-low heat and melt the unsalted butter until bubbly.

Pour the egg mixture into the skillet and let it sit undisturbed for 30 seconds, then stir gently and cook for 2-3 minutes until soft curds form.

Remove the skillet from heat and fold in the ricotta cheese, creating a creamy mixture.

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

Place the toasted bread on plates and spoon the creamy egg and ricotta mixture on top, allowing it to spill slightly.

Serve immediately, garnishing with extra chives if desired.