Bring a saucepan or pot of water to a boil over medium-high heat. Carefully place the eggs into the boiling water with a slotted spoon (for soft boiled runny yolk, set a timer for 5 minutes, for hard boiled set a timer for 9 minutes). Drain the water and fill the saucepan or pot with warm tap water. Let the eggs sit in the water for 5 minutes.
Lightly toast the croissant and spread the jam.
In a non-stick pan over medium heat, brown the chicken sausage on both sides.
Peel the hard boiled eggs and cut in half right before serving. Season with salt, pepper, and chives. Serve with croissant, chicken sausage, and apple.