soft scrambled eggs with fresh ricotta

i just had this for breakfast. ricottaless, i used chevre with herbs, and half a whole wheat flat bread ("wrap"), with two eggs. parfait. i made it for diana a few days later, on fresh pita leftover from her exit show, and she swooned.

Bon Appetit 2008

4 large eggs
1 tablespoon chopped fresh chives
1/4 teaspoon fleur de sel or coarse kosher salt plus more for sprinkling
1 tablespoon butter
1/2 cup fresh ricotta cheese*
4 1/3- to 1/2-inch-thick slices whole grain bread or 8 whole grain baguette slices, lightly toasted and buttered
Whole chives (optional)
Preparation

Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended. Melt butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs and stir with heatproof silicone 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 or 4 baguette slices on each of 2 plates. Spoon scrambled eggs atop toasts. Sprinkle with more fleur de sel and pepper. Garnish with whole chives, if desired.
*make some by cooking whole milk and buttermilk til it curdles and drain - what's left is the ricotta. or use half as much sour cream.