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Virtual events › Eggs Benedict
Eggs Benedict with Hollandaise Sauce
From $129 per person, and it falls as the group grows.
Under 5 guests: $745 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, zoom host, ingredient delivery and gratuities.
This classic brunch dish consists of a toasted English muffin topped with Canadian bacon, a perfectly poached egg, and creamy hollandaise sauce. Pair this dish with a Mimosa, a Bloody Mary or a Coffee Tasting to take your brunch party to the next level.
Adjustments are free — tell your planner and the kits change.
Make your brunch a party with a cocktail add-on. Enjoy a bloody mary, mimosa, and more! (+30 min)
Fuel your tastebuds with roasted coffee from small farmers around the world and explore different roast techniques and tips for brewing. (+30 min)
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
As soon as you like
We send every guest a short form to fill in themselves, so you never chase anyone for a home address. Prefer to handle it yourself? Send us the list instead.
14 days before
That is the deadline for free standard shipping anywhere in the US. International delivery is available to most countries at additional cost, and those addresses are due earlier.
The day before or the day of
Not a box packed a week ago: each guest's ingredients are bought fresh at a local store — Whole Foods first choice, or the best grocer near them — and delivered to their door, so what they cook with is fresh on the day.
Event day
One link, no software to install. Your planner is on hand in the background if anything needs sorting mid-event.
A breakdown of how the 60 min runs.
0:00 – 0:05
Meet your chef and host, run through the ingredients and equipment, and say hello to the team.
0:05 – 0:13
Prep and portion everything before the cooking starts — the step that makes the rest calm.
0:13 – 0:36
The chef leads the dish step by step, at a pace the whole group can follow, with tips as you go.
0:36 – 0:44
While something rests or bakes, the host runs a short icebreaker or trivia round.
0:44 – 0:52
Bring it together, plate it up and learn how a chef would serve it.
0:52 – 1:00
Eat what you made, take the team photo, and ask the chef anything.
Default video platform
Zoom
Everything else is in the box we ship to each guest.
Ingredients ship free in the US
Plans move. Every window below is counted back from your event date, and applies to virtual events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $250, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $500, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
Hollandaise is the whole reason to do this and it's the thing everyone is frightened of. It splits when you add the butter too fast or the eggs get too hot, and Chef Emily talked us through both failure modes before anyone started, then walked one person back from a split sauce live on camera by whisking in a spoonful of cold water. That single rescue was worth the session. The poaching turns out to be the easier half — a deep pan, a gentle simmer rather than a boil, and fresh eggs.
Marco
Brunch as a team event is underrated and this is the argument for it — an hour on a Friday morning, and everyone finishes with something genuinely good rather than a mid-afternoon sugar crash. It also assembles fast at the end, so there's a proper moment where thirty people are all eating the same thing at once.
Quinn
I cook a lot and had been making hollandaise the hard way, over direct heat, hoping. The bain-marie and the gradual butter are not optional and I now understand why. The other useful point was that you can hold the sauce warm for a while if you're careful, which removes the timing panic that makes people avoid the dish entirely.
Leo
Chef Emily was clear and well paced given there are three components that all have to land at the same moment. She sequenced it so the hollandaise is made first and held, then the muffins toast, then the eggs go in last — which is the opposite of how I'd have done it and considerably more sensible.
Hugo
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
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