What type of sauce is typically served with Eggs Benedict?

Hollandaise sauce is the classic choice served with Eggs Benedict and is essential to this popular brunch dish. This sauce is made using egg yolks, butter, and lemon juice, resulting in a rich, creamy texture that perfectly complements the poached eggs, Canadian bacon, and English muffins that make up the dish. The acidity from the lemon juice in Hollandaise balances the richness of the other ingredients, enhancing the overall flavor profile of Eggs Benedict.

The other sauces listed—Bearnaise, marinara, and Alfredo—have distinct flavors and profiles that do not align with the traditional preparation of Eggs Benedict. While Bearnaise sauce shares some similarities with Hollandaise (it is also an egg-based sauce), it incorporates herbs like tarragon and is less common for this dish. Marinara sauce, a tomato-based sauce, is typically used with pasta and not appropriate for Eggs Benedict. Alfredo sauce, made with cream and cheese, provides a different taste that is not suited for this particular breakfast dish.