Preheat the oven to 375F.

Place a wire cooling rack on a baking sheet and lay the prosciutto on top. Bake until it is crisp, 9-11 minutes. Be sure to keep an eye on it so the prosciutto doesn't burn. Remove from oven and allow to cool. Break up into small pieces. Reserve 8 small pieces for garnish.

Place the eggs in a small pan, and cover with water. Bring to a gentle simmer, and cook for 9 minutes. Drain, and peel while still warm. Slice in half lengthwise; remove yolks, reserving whites on a serving platter.

Place still-warm yolks in a small bowl, and mash with a fork. Add crème fraîche and pesto and continue mashing until smooth. Add ¾ of the prosciutto pieces and mix in. Season to taste with salt, pepper and cayenne.

Pipe or spoon equal amounts of the egg mixture into the hollows of the egg whites.

When ready to serve, garnish with reserved prosciutto pieces