📋 Instructions

1. 1Whip the ricotta — Spoon the ricotta into a bowl with a pinch of salt and the lemon zest, if using, and whisk for about 30 seconds until it looks like soft frosting. Set it aside while you toast the bread.
2. 2Toast the bread — Heat a large skillet over medium heat (350F / 175C) and add 1 tbsp butter. Toast the sourdough slices for 2 to 3 minutes per side until deeply golden and crisp at the edges, then set them on plates.
3. 3Beat the eggs — Whisk the eggs in a bowl for about 20 seconds, just until the yolks and whites are combined and slightly frothy. Do not overbeat, or the eggs turn thin and watery.
4. 4Start the scramble — Melt the remaining 2 tbsp butter in the same skillet over medium-low heat (300F / 150C) until it foams but does not brown. Pour in the eggs and let them sit untouched for 15 seconds, then begin stirring slowly.
5. 5Stir low and slow — Stir constantly with a rubber spatula for 3 to 4 minutes, scraping the bottom and edges, until small soft curds form and the surface looks glossy and slightly wet. If the pan gets too hot, lift it off the burner for a few seconds.
6. 6Add cheese and salt — When the eggs are just set but still creamy, sprinkle in the Parmesan and 1/4 tsp salt and stir for 20 seconds more. The eggs should look a touch looser than you want them to finish.
7. 7Fold in the ricotta — Pull the pan off the heat and fold in the whipped ricotta in three gentle turns, leaving visible swirls. Taste and add more salt if needed; the eggs should taste softly seasoned, not flat.
8. 8Assemble and finish — Spread the ricotta-egg mixture over the warm toast, drizzle with olive oil, and shower with black pepper and chives. Serve right away, while the edges of the bread are still crunchy.