Eggs Benedict...Southern Style

I grew up on my Mother's own version of Eggs Benedict, and I loved it. Hers involved English muffins & such, with varied permutations according to what she had on hand to cook with. Since I am a hopeless buttermilk biscuit addict, I too came up with my own tweak with permutations of what is on hand to cook with. This is also a good version for lazy cooks, although doing everything from scratch would be absolutely delicious too. Making a big batch of biscuits and freezing them saves me time during the week and I always have a great meal that will keep me energized or...stuffed like a tick and ready to pop... I just put a couple biscuits in the microwave for a minute and they are almost warm and can be cut and stuffed with more delicious things, then warmed a minute more to melt the butter, or cheese. For this version, slice your biscuits open and put the ham (I happen to be using last night's dinner ham) on them. I am a super lazy egg poacher, so I never use the cute little cups, and my poached eggs never look cute but they taste just fine. I hate washing more pans/utensils than I absolutely have to, and I positively cannot let a dirty pan/utensil age in such a condition. I wash and put away as I go. I hate washing dishes etc after a good meal! Bring half a big deep pan of water, a dollop of vinegar + salt & pepper to a light boil, then ease your eggs in (cracking them into a shallow cup makes this less difficult) and gently simmer until they are done to your satisfaction. (Too much of a boil and you will get a foam over and more foam then eggs at the end, too little of a boil, and your eggs will stick to the bottom of the pan.) Remove your eggs with a slotted spoon, drain off, and place on your ham biscuits, then smother thoroughly with already made Pioneer peppered gravy to which you have added some American cheese, cheddar cheese and about a teaspoon of dried onion. (melt the cheese into the gravy, of course) Stick it all back in the microwave and heat for another minute, remove and enjoy. I usually end up sopping up more gravy with my plain biscuit tops rather than putting them on the fully loaded bottoms. If I have a good tomato, I put a slice on each biscuit too.