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

Place a nonstick skillet over medium-low heat and add unsalted butter, letting it melt gradually without browning. Swirl to coat the surface.

Pour the whisked egg mixture into the skillet, spreading evenly. Gently stir with a spatula, pushing eggs from edges to center for about 2 minutes, until slightly runny.

Remove the skillet from heat and quickly add whole milk ricotta, gently folding it into the eggs, retaining some clumps.

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

Place toasted bread on plates and scoop the creamy scrambled eggs and ricotta mixture atop each slice. Serve immediately with fresh berries or arugula salad.