You can prepare the sauce ahead of time and refrigerate it until time to spoon it over the dish. You may want to serve these with a platter of fresh fruit garnished with lime wedges and mugs of hot cinnamon-spiced chocolate.
8 oz (about 1 1/2 C) toasted shelled pumpkin seeds
1/2 C vegetable stock
3 T lemon juice
1 clove garlic, cut into thirds
3 T diced canned green chiles
1/2 t salt
1/2 t pepper
1 C whipping cream
8 large whole wheat tortillas
8 eggs
2 T milk
2 T butter
2 green onions (including tops), chopped
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In a blender or food processor, whirl pumpkin seeds until coarsely chopped; turn out half the chopped seeds and set them aside. Add stock, lemon juice, garlic, chiles, salt and pepper to remaining seeds and whirl until well mixed. Add cream and whirl briefly to blend. Stir in remaining seeds. If made ahead, cover sauce and refrigerate.
Stack tortillas, wrap in foil, and place ina 325 degree oven for 6 to 8 minutes or until heated through and softened. If tortillas are very fresh, do not heat them; just bring to room temperature.
Beat eggs lightly with milk. Melt butter in a wide frying pan over medium-low heat. Pour in egg mixture and cook, gently lifting cooked portion to allow uncooked egg to flow underneath, until eggs are barely set and top is still moist.
Spoon 1/8 of the scrambled eggs down center of each tortilla; top each with about 2 T of the sauce. Roll to enclose filling; arrange, seam side down, in a shallow baking dish. Spoon remaining sauce over top.
Broil 4 to 6 inches from heat until sauce is heated through and tortillas are flecked with brown. Sprinkle with green onions before serving. Makes 8 servings.
