For the dill sauce: In a saucepan, bring the heavy cream and dill to a simmer over medium-low heat. Let it simmer until the cream reduces to a thick, smooth consistency. Season with salt and pepper to taste. Once thick, remove from heat. Reheat if necessary.
Fill a sauté pan halfway with water. Bring the water to a simmer and then reduce the heat until there is no movement in the water and only small bubbles come to the surface.
Add vinegar to the water.
Crack the eggs into a bowl. Gently place the eggs into the water. (Poach multiple eggs at once being careful not to overcrowd the pan.)
Cook the eggs in the water for 3-4 minutes, depending on how soft you want your egg yolk. Remove the eggs with a slotted spoon.
While the eggs are cooking, brown the chicken sausage on both sides in a non-stick pan over medium heat.
Toast the bread. Spoon dill sauce over the eggs. Serve with chicken sausage and grapes.