Slice the multigrain croissant horizontally the length of the roll and set aside. Heat 3 slices of deli turkey in a frying pan. While turkey is warming, whip egg whites well and fry in light butter. Layer the fried egg whites and sliced turkey on the bottom half of the croissant. Add arugula and drizzle with pesto sauce on top. Add salt and pepper to taste. Cover with top half of croissant.