Clean the salad, rinse and pat dry. Rinse herbs and pat dry. Pluck chervil leaves and chop coarsely. Cut chives into small rolls, except for a few stalks. Whisk egg and mineral water and season with salt.
Rinse the turkey filet, dab dry and cut into small cubes. Heat the fat in a coated pan. Fry the meat cubes on medium heat all around for about 5 minutes, season with salt and paprika, take out.
Pour the egg mixture into the pan, cook over a low heat, pushing the mixture from the outside inwards with a spatula. Sprinkle the herbs on top shortly before the end of the cooking time. Meanwhile toast the toast.
Arrange salad and toast on a board. Add scrambled eggs and diced meat and garnish with the remaining chives. Serve with orange juice.