Heat the oven to 375 degrees.

In a sauté pan, melt the butter over medium heat. Add the shallots and cook until softened, about 3-4 minutes. Remove from the heat and let cool.

Place the eggs, salt, dijon, gruyere, sautéed shallots and cream into a medium size bowl. Whisk until combined.

Butter the inside of six small ramekins. Fill each ramekin 3/4 of the way full with the egg mixture.

Place ramekins onto a rimmed baking sheet and place into the oven. Bake for 20 minutes, or until eggs are puffy and baked all the way through.

Top with lemon zest and fresh parsley. Serve warm.