1. Peel the garlic cloves and chop them. Cut the bacon into small cubes.
2. In a pan, heat the olive oil. Add the garlic and bacon cubes. Let it melt slowly, over low heat, for 8 minutes.
3. Remove the garlic and bacon with a skimmer. Add the mushrooms to the pan. Sear them quickly, over high heat, stirring, for 3 minutes.
4. Season, add back the garlic and bacon with the mushrooms. Stir, cover, and set aside over very low heat.
5. In a pot of boiling water, gently drop the eggs and cook for 5 minutes. Drain, rinse under cold water, and carefully peel.
6. Divide the mushroom mixture into four shallow plates, sprinkle with parsley, place a peeled egg in the center. Cut the egg in half. (The eggs should be runny) in each plate. Season the eggs with pepper, and serve immediately.