The New Barn team is deeply passionate about real food. Our conversations pretty much revolve around what we ate, are eating, and will eat later. Knowing where our food comes from, who made it, how it was treated along the way, are critically important to our company. We know many of you feel the same way.

This is also especially true when it comes to meat. Regardless of whether or not people should be eating meat, hopefully we can all agree that treating animals better is something we should all strive to support. Purchasing meat from folks who are trying to do things to make the life of farm animals better is part of a healthier food system – at least in our opinion.

One such company we’re proud to support, is Parade the Land, located in Northern California. With farms in Hayfork and Sebastopol, they are raising chickens, lamb, heirloom produce and heritage outdoor pork, using a regenerative philosophy. We’ve been to the farm, many times, and feel they do it about as well as anyone we’ve seen. You should visit too!

The result? High quality products with flavor that speak for themselves. We chose to use their smoked ham, made with meat from mountain raised pork, in our special Mother’s Day recipe. Check out the details for the ham on their website.

Eggs Benedict with Smoked Ham and Gluten-Free English Muffins

Serves 4

For the English Muffins (makes 4 muffins):

1/4 C, plus 2 Tbsp almond butter
3 Tbsp butter
1/4 C, plus 2 Tbsp almond flour
1/4 tsp salt
1 1/2 tsp baking powder
1/4 C New Barn Sweetened AlmondMilk (we like the hint of extra sweetness it adds!)
3 eggs, lightly beaten

For the Hollandaise:

3 egg yolks, cold
1 Tbsp lemon juice
1/2 tsp salt, or to taste
Pinch of paprika
Grind of pepper
1/2 C melted ghee (clarified butter)

8 eggs, poached
Ham, or meat alternative of your choosing
Sautéed greens – we used kale and spinach


For the muffins:

  1. Preheat at the oven to 350º.
  2. Combine the almond butter and butter in a small pan, melt over a low heat.
  3. In another bowl, mix together the almond flour, salt and baking powder.
  4. Stir in the almond butter mixture until combined.
  5. Grease a baking tray and English muffin molds, if using. You can also make your own molds using heavy duty aluminum foil (we did this!).
  6. Pour the batter evenly into the molds. You’ll use a little less than 1/3 cup if you make 4 of these.
  7. Bake for 20 minutes or until a toothpick comes out clean.
  8. Allow to cool.
  9. Slice in half and toast, if desired.

For the hollandaise:

This is indestructible! Using a blender, add the egg yolks, lemon juice, salt, black pepper and paprika.

  1. Start the blender and let it run for 5-10 seconds.
  2. Slowly drizzle in the ghee, with the blender running.
  3. The mixture will get very thick, you can add a little water or more lemon juice if you want to thin it out.

Using the blender makes this a very stable hollandaise sauce!

Putting it all together:

  1. Place two halves of the English muffins on each plate.
  2. Add on your sautéed greens or veggies of your choice.
  3. Place the ham, if using!
  4. Top it off with a poached egg on each half and liberally pour on your hollandaise.
  5. Serve to mom with a mimosa and a big hug 😀