Place juice in a small bowl. Add onion and stir to coat. Set aside for 15 minutes to soften.

Whisk eggs and milk until combined.

Heat butter in a medium non-stick frying pan over a medium heat. Add egg mixture to pan. Cook for 10 seconds before using a heatproof spatula to continually and gently drag the mixture from the outside to the centre of pan. Cook for 1-2 minutes or until eggs are almost set.

Remove from the heat as eggs will continue to cook.

Slide onto plate. Sprinkle with capers, dill and drained onion. Serve with rye toast.