Creating California Eggs Benedict can be simple if you follow these step-by-step instructions:

1. Prepare the Hollandaise Sauce: In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water.
2. Whisk Constantly: Continue whisking until the mixture thickens and doubles in volume, about 3-5 minutes.
3. Add Butter: Slowly drizzle in the melted butter while whisking continuously until the sauce is smooth. Season with salt and a pinch of cayenne pepper, if desired. Remove from heat and keep warm.
4. Poach the Eggs: In a separate pot, bring water to a gentle simmer and add the vinegar. Crack each egg into a small bowl, then gently slide the eggs into the simmering water.
5. Cook the Eggs: Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny. Carefully remove the eggs with a slotted spoon and place them on a paper towel to drain.
6. Assemble the Dish: On each toasted English muffin half, layer slices of avocado and tomato. Top each with a poached egg.
7. Add Hollandaise: Generously drizzle the hollandaise sauce over the poached eggs.
8. Garnish: Sprinkle with fresh chives or parsley, and season with salt and pepper to taste.

These steps will guide you in creating this incredible brunch dish effortlessly.