Preheat the oven to 180ºC.

Peel and dice the potatoes and add to a pot of boiling salted water. Boil until tender, then drain and set aside.

Cut the bacon into smaller pieces. Dice the onion and mushrooms, and crush the garlic. Slice the spring onion. Finely grate the parmesan.

Heat olive oil in an ovenproof skillet and cook the bacon until crispy.

Add the onion, mushrooms and garlic to the skillet and fry until the onion has softened.

Add the cooked potatoes to the pan, mix to combine and fry for another 5 minutes. Season well with salt and pepper.

Crack the eggs on top and sprinkle over the parmesan.

Bake in the oven for around 8 minutes, or until the egg white is set but the egg yolk remains runny.

Serve in the skillet, garnished with spring onion.