In a heavy bottom skillet (we used a smoothly surfaced old cast iron skillet) sauté bacon until crisp and then crumble it into 2 tablespoons olive oil.

Wash and peel potatoes and onions. Cut potatoes into 1 1/2 inch cubes and slice onions lengthwise. Sauté onions and potatoes in olive oil and bacon. Add whole peeled garlic cloves after 10 minutes or so, turning until they obtain a roasted color on both sides; mash roasted garlic into the olive oil with a fork.

Turn potatoes with a spatula to brown on all sides. Add sage. When potatoes are tender and browned, break eggs into a small bowl, one at a time, and stir (don't beat) lightly with a fork, leaving the egg yolk and white mostly separated. Drizzle egg over the top of the potatoes in the skillet. Do not stir. Continue until all eggs are used.

Sprinkle with salt, pepper, and garlic powder. When eggs begin to set, stir the potatoes to break up the eggs. Cover and cook for a few minutes over low heat.

Serve hot.