Why did my hollandaise sauce break when adding spices?
Adding salt and pepper should usually not lead to a clotted sauce hollandaise.

It happens if the whole thing starts getting to hot.
The next time you do it you can try the following:
Put some ice water aside as you start. If you determine the sauce starts separating beat in a tiny amount of ice water. If you are lucky you can form the emulsion again by that. If it doesn't work you have to start over again.