Melt the butter in a nonstick pan on medium heat, place the croissant inside facing down into the pan and toast until golden brown.
In a pan on medium heat brown the chicken sausage on both sides.
Heat the oil in a nonstick pan on low medium heat. Pour the eggs into the pan and add the dill, season with salt and pepper. Move eggs around the pan with a rubber spatula until eggs are firm and no longer runny but still moist and fluffy. Serve with grapes and croissant.