Break the matzoh into chunks one or two inches square and put them in a heatproof bowl.
In another bowl, break the four eggs, add salt, pepper and sugar if you are using it, and beat with a fork.
Pour hot water over the matzoh shards and let sit for 30 seconds. Drain off the water, squeeze any excess out with your hands, and put the matzoh in with the beaten eggs. Stir well.
In a nonstick skillet, heat the olive oil and butter to medium. Then pour in the egg and matzoh mixture.
We made this two ways. In the photo, you will see a pancake-like serving. In this approach, put a hefty spoon of batter in the hot pan, let it cook on one side until it is golden brown and firm, flip over and cook the other side. Or, alternatively, and faster, is to put all the batter in the pan at once and stir-scramble until it is done, with the curds still a bit soft and wet, about a minute or two.
Serve nice and hot with the toppings you prefer.