Preparation

MAKE THE FRITTER

1. Place the grated courgette and chopped onion into a large mixing bowl. Season with salt and toss to combine. Let sit for 15 minutes to let moisture draw out. 
2. Pour out any liquid in bowl and use clean hands to squeeze excess liquid out of courgette mixture. Return courgette mixture to the bowl and pat dry with kitchen paper. Add all the remaining ingredients except for the flour and oil, and mix to combine well. Add the flour and mix until a thick sticky batter forms. 
3. Divide the mixture into 6 balls. Working in two batches, heat the oil in a HexClad 30 CM Hybrid Pan and add the balls to the pan. Flatten the balls with the back of a spoon or spatula to create a round fitter, about 1 cm thick. Cook until golden and crisp, 2 to 3 minutes per side. Remove to a plate.

POACH THE EGGS

1. Fill a HexClad 5 Litre Saucepan halfway with water and bring to the boil. Crack each egg into a small bowl. Reduce heat to a simmer and tip one egg into the saucepan. Repeat with remaining egg on the opposite side of the saucepan. Use a spatula to gently lift egg off bottom of saucepan once the white just starts to set. Let cook until white is set and yolk is still runny, about 3 minutes. Using a slotted spoon, remove egg to a plate lined with kitchen paper to remove excess water. 
2. Divide fritters among 2 plates, top each plate with a poached egg, and serve topped with more feta and mint.