In a saucepan, bring the heavy cream to a simmer over medium-low heat. Let it simmer until the cream reduces to a thick and smooth consistency. Season with salt and pepper to taste. Once thickened, remove from heat and stir in the dill. Cover with a lid to keep warm.
In the meantime, fill a sauté pan or small pot up to halfway with water. Bring the water to a low simmer.
Whisk vinegar into the water.
Crack the eggs into a bowl. Gently place the eggs into the water. (You can poach multiple eggs at once, but be careful not to over-crowd the pan.)
Cook the eggs in the water for 3 to 4 minutes, until the whites of the eggs have become firm. 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. Serve with chicken sausage, poached eggs, and spoon dill sauce over the top. Serve with grapes.