Grill the sourdough

• Brush the sourdough slices with a little olive oil.
• Grill them on a hot pan or griddle until golden and crisp on both sides.

Make the ricotta scramble

• Beat the eggs with the ricotta, salt and pepper until smooth and fluffy.
• Heat a little olive oil in a non-stick pan over low heat.
• Pour in the egg mixture and stir gently and constantly until softly set and creamy.

Assemble and serve

• Roll the scramble right on top of the grilled sourdough.
• Finish with grated pecorino, chili flakes, chopped chives and a drizzle of olive oil.