Remove any yellow and wilted leaves from the endive. Wash them thoroughly and chop them. Slightly saute the rabbit in olive oil. Add the spring onions, dill, a little salt and 2 cups water. Let meat simmer for about 30 minutes. Add the endives and 1 cup water and cook for 25 more minutes. Beat the eggs and gradually stir in the lemon. Continue beating with a fork, stirring in a small amount from the food broth. Pour the egg-lemon (avgolemono) sauce over it and slightly toss the pot over low heat. Serve the food warm.