Easy 6-Ingredient Egg and Ricotta Toast featuring soft scrambled eggs folded with creamy ricotta and fresh chives over golden sourdough toast.

4 large eggs

1/2 cup whole milk ricotta cheese

1 tbsp unsalted butter

1/4 tsp coarse salt

1 tbsp fresh chives, finely chopped

2 slices sourdough bread, toasted

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1. Whisk eggs, chives, and salt.

2. Melt butter in skillet over medium-low heat.

3. Cook eggs gently, stirring constantly.

4. Remove from heat while slightly runny.

5. Fold in ricotta gently.

6. Serve over toasted sourdough immediately.

Cook eggs low and slow.

Do not overmix ricotta.

Best served fresh.