Newsom's ham is delightedly becoming a favorite with chefs across the country. When the Egg opened at Sparky's in New York last year, Newsom's ham became a prominent feature on the menu and was included in the New York Magazine write up about the new food establishment. New York Magazine wrote. . .Week of Aug. 8, 2005: Egg Restaurant Openings & Buzz "Egg serves breakfast every day till noon " By Rob Patronite & Robin Raisfeld It might seem counterintuitive — masochistic, even — to open a breakfast-only joint in nightlife-loving Williamsburg. Especially one that flips its last flapjack by noon. But if anything can roust self-employed slacker-artistes out of bed, it’s Egg, a terrific new southern-style café that has quietly started operating mornings out of the garagelike premises of Sparky’s American Food, the hot-dog specialist with a gourmet aesthetic. Egg and Sparky’s don’t just share space — they share culinary philosophies and a passion for top-notch ingredients. Egg chef George Weld expresses his southern heritage all over his short, mouthwatering menu, along with his devotion to local and artisanal producers, from Anson Mills grits to Dines Farms sausage. Even the scrapple man gets a shout-out. There are fluffy pancakes, housemade sorghum granola, and mint-strewn caramelized grapefruit, not to mention country-friendly service. But the undisputed star of the morning show is Col. Bill Newsom’s Kentucky ham, an undersung American treasure that ham hound Peter Kaminsky celebrates in his recently published paean to pork, "Pig Perfect." Served as a side or tucked into a buttermilk biscuit with melted Grafton Cheddar and a smear of homemade fig jam, the ultrarich, deep-red ham is a complexly flavored reminder or why breakfast is tryly the most important meal. Egg, 135A N. 5th St. (nr. Bedford St.), Williamsburg, Brooklyn, NY