Scrambled Eggs with Fresh Ricotta

I like these cooked as soft scrambled
but you can cook them to death if you must.

Ingredients:
4 large eggs
1 tablespoon chopped fresh chives
1/4 teaspoon coarse kosher salt
1 tablespoon butter
1/2 cup fresh ricotta cheese
chopped chives (optional)

Directions:
Whisk eggs, chopped chives, and
1/4 teaspoon salt in medium bowl
until well blended. Melt butter
in heavy medium nonstick skillet
over medium heat. When foam subsides,
add eggs and stir with spatula until
eggs are almost cooked but still
runny in parts, tilting skillet
and stirring with spatula to allow
uncooked portion to flow underneath,
about 2 minutes. Remove from heat.
Add ricotta and stir just until
incorporated but clumps of
cheese are still visible.
Arrange 2 toasts on each of 2 plates.
Spoon scrambled eggs atop toasts.
Sprinkle with more salt and pepper.
Garnish with chopped chives.