In a small mixing bowl, combine ricotta, chives, parmesan, and Salt and pepper to taste.
Divide mixture between three cooled slices of bread, and spread it on evenly. Top with slices of tomato.
In a small pan or skillet, melt Lemon Herb Butter over medium high heat.
Crack 3 eggs into the pan, taking care not to break the yolks. Season lightly with salt and pepper, then cover and cook for 2-3 minutes until egg whites are set.
Remove from heat, and place one egg on top of each tomato slice.
