In a mixing bowl, whisk together the eggs, chives, and salt until frothy.

Heat a nonstick skillet over medium-low heat and melt the butter.

Pour the egg mixture into the skillet and stir gently for about 2 minutes until curds form but mixture is still slightly runny.

Remove from heat and fold in the ricotta cheese gently.

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

Spoon the egg and ricotta mixture onto the warm sourdough and serve immediately.