First, place the vinegar in a small saucepan and bring to a gentle simmer. Simmer for approximately 8 minutes, until it has reduced to 25 ml. Set aside to cool.
Meanwhile, clarify your butter. Gently melt it in a saucepan and skim the foam off the top.
Bring a small saucepan of water to a gentle simmer and place a heatproof bowl over it.
Add the egg yolks and vinegar reduction to the bowl and whisk until it becomes light, airy and foamy and forms ribbons when a spoon is dragged through it.
Slowly add the clarified butter to the mixture, stirring well to combine. You might need to take it on and off the heat during this stage so you don't over cook it, and take care not to overmix or it will separate. (see notes on how to rescue a split hollandaise sauce).
Set aside, covered, while you poach the egg and toast the English muffin.
To perfectly poach an egg, bring a small frying pan filled with about 1.5 inches of water and a capful of apple cider vinegar to a gentle simmer.
Crack your eggs into two separate coffee mugs (trust me!) and gently pour into the simmering water. Set your timer for 2 minutes.
Meanwhile, use the prongs of a fork to slice off the top of the English muffins about 1/4 of the way down. Toast, butter and arrange on a plate.
Top the buttered English muffins with the smoked salmon.
When the poached egg is done (you might need to swirl the water a bit for the last few seconds to get the top of the egg to solidify), carefully remove with a slotted spoon, drain and arrange on the top of the smoked salmon.
Spoon over the Hollandaise sauce and top with the tokibo. Garnish with edible flowers, if desired.
To make the Mimosas, pour equal parts of freshly squeeze orange juice and Champagne into a wine glass.
Serve (in bed!)
If your hollandaise sauce splits, simply add another egg yolk, 1 tsp of butter and 1 tsp of warm water to the mixture and gently stir together until it's the consistency of double cream.